If you're seeking to replicate the Thai-style shrimp and pork steamed dumplings, also known as Kanom Jeeb in Thai, commonly found in morning markets throughout Thailand, you've come to the right place.
An important aspect of Kanom Jeeb's history is its origin in China, drawing inspiration from Chinese dim sum. It later evolved into a distinct Thai-Chinese style, cherished as an appetizer and snack within the Thai-Chinese community across Thailand.
Loaded with marinated minced shrimp and pork, seasoned with garlic, coriander root, pepper, soy sauce, oyster sauce, sesame oil, and egg, these dumplings are meticulously enveloped in delicate egg wonton wrappers, resembling blossoming flowers. Adorned with fried garlic and served alongside tangy soy sauce and coriander, these dumplings offer a sensory delight.
Traditionally, Kanom Jeeb is meticulously handcrafted and gently steamed in a bamboo steamer for about 30 minutes. However, I've uncovered a streamlined approach to achieve equally succulent dumplings in a mere 20 minutes using a rice cooker.
Place Kanom Jeeb in the cooker's steamer basket, introduce 1 or 2 cups of water, cover with the lid, and activate the cooker. Adjust the timer and monitor closely, accounting for the 5-7 minutes required for the rice cooker to reach boiling point, followed by a total duration of 15-20 minutes from lid closure.
You can conveniently prepare and freeze these Thai Steamed Dumplings (Kanom Jeeb) for later enjoyment. Just remember to thaw them thoroughly before steaming; avoid steaming Kanom Jeeb before freezing.
Enjoy them as a delicious snack, appetizer, or during an Asian afternoon tea. Time to get cooking!
To make this recipe, you are going to need:
- 100 g. Minced pork
- 100 g. Minced shrimp
- 1 egg
- 3 garlic cloves
- 2 coriander roots
- 10 g. White or black pepper ( you can use 1 teaspoon of ground white or black pepper)
- 16 egg wonton sheets
- 1 teaspoon oyster sauce
- 1 teaspoon sesame oil
- 10 garlic cloves (fried garlic)
- 2 tablespoon soy sauce (dipping sour soy sauce)
- 1 tablespoon vinegar (dipping sour soy sauce)
- 1 teaspoon sugar (dipping sour soy sauce)
Here is a step-by-step guide on how to make Shrimp & Pork Thai Steamed Dumpling (Kanom Jeeb) Recipe
1 Gather all the essential ingredients.
2 Pound the garlic, coriander roots, and white ground pepper together.
3 Continue pounding until they are thoroughly combined.
4 Dice the shrimp into small pieces.
5 In the mixer bowl, add the diced shrimp, minced pork, minced garlic, egg, oyster sauce, and sesame oil.
6 Transfer all the mixed filling into a food processor. Grind them until they are thoroughly combined, smooth, and have a thick consistency.
7 If you're using square wonton wrappers, trim off the four corners.
8 Place approximately 1 tablespoon of the mixed filling in the center of the wonton wrapper. Gently squeeze the wrapper and pleat it to resemble a blooming flower.
9 You can prepare these Kanom Jeeb within a day or week of cooking. Store them in a container and freeze. Defrost before steaming.
10 Pour 1-2 cups of water into the rice cooker. Utilize the steaming basket provided with the cooker. Place a cooking paper sheet over the basket, ensuring to leave holes for steam release. Activate the cooker and steam the dumplings for approximately 15 minutes, checking periodically.
11 While the dumplings are steaming, take a small pan and fry the garlic. Heat ¼ cup of cooking oil over medium-high heat. Add the minced garlic and stir continuously until it turns fragrant and slightly golden. Once achieved, remove the pan from the heat.
12 Create the sour soy dipping sauce by combining soy sauce, vinegar, and sugar, or consider purchasing it from an Asian supermarket. Sprinkle the steamed dumplings with fried garlic. Serve and enjoy!
Other Thai Recipes You Might Like
Here are some of my favorite Thai that I think you might like. For more Thai cuisine, check out my Thai recipe page.
Shrimp & Pork Thai Steamed Dumpling (Kanom Jeeb) Recipe
Enjoy the delicious Shrimp & Pork Thai-style Steamed Dumplings or Kanom Jeeb at home with this easy-to-follow recipe.
Ingredients
- 100 g. Minced pork
- 100 g. Minced shrimp
- 1 egg
- 3 garlic cloves
- 2 coriander roots
- 10 g. White or black pepper ( you can use 1 teaspoon of ground white or black pepper)
- 16 egg wonton sheets
- 1 teaspoon oyster sauce
- 1 teaspoon sesame oil
- 10 garlic cloves (fried garlic)
- 2 tablespoon soy sauce (dipping sour soy sauce)
- 1 tablespoon vinegar (dipping sour soy sauce)
- 1 teaspoon sugar (dipping sour soy sauce)
Directions
- Gather all the essential ingredients.
- Pound the garlic, coriander roots, and white ground pepper together.
- Continue pounding until they are thoroughly combined.
- Dice the shrimp into small pieces.
- In the mixer bowl, add the diced shrimp, minced pork, minced garlic, egg, oyster sauce, and sesame oil.
- Transfer all the mixed filling into a food processor. Grind them until they are thoroughly combined, smooth, and have a thick consistency.
- If you’re using square wonton wrappers, trim off the four corners.
- Place approximately 1 tablespoon of the mixed filling in the center of the wonton wrapper. Gently squeeze the wrapper and pleat it to resemble a blooming flower.
- You can prepare these Kanom Jeeb within a day or week of cooking. Store them in a container and freeze. Defrost before steaming.
- Pour 1-2 cups of water into the rice cooker. Utilize the steaming basket provided with the cooker. Place a cooking paper sheet over the basket, ensuring to leave holes for steam release. Activate the cooker and steam the dumplings for approximately 15 minutes, checking periodically.
- While the dumplings are steaming, take a small pan and fry the garlic. Heat ¼ cup of cooking oil over medium-high heat. Add the minced garlic and stir continuously until it turns fragrant and slightly golden. Once achieved, remove the pan from the heat.
- Create the sour soy dipping sauce by combining soy sauce, vinegar, and sugar, or consider purchasing it from an Asian supermarket. Sprinkle the steamed dumplings with fried garlic. Serve and enjoy!
