Khanom jeeb
ขนมจีบ
Thai-style shumai sold as a snack or dim sum item, commonly filled with pork, shrimp, or crab.
About this dish
Thai-style shumai sold as a snack or dim sum item, commonly filled with pork, shrimp, or crab. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Thai khanom jeeb with garlic and pepper
- 30 thin wonton wrappers
- 300 g ground pork
- 3 dried shiitake mushrooms, soaked and minced
- 1 tbsp dried shrimp, soaked and minced
- 1 egg
- 2 garlic cloves
- 1/2 tsp white peppercorns
- 2 tbsp chicken stock
- 2 tsp cornstarch
- 2 tsp Thai light soy sauce
- 1 tsp fish sauce
- 1 tsp sesame oil
- 2 scallions, chopped
Serve
- 2 tbsp crispy fried garlic
- 2 tbsp light soy sauce
- 1 tbsp rice vinegar
- 1 tsp sweet dark soy sauce
- 1
Use the measured pork, shrimp and drained mushrooms from Ingredients for the filling. Pound garlic and pepper. Mix with pork, drained mushrooms and shrimp, egg, stock, starch, sauces and sesame oil until sticky; fold in scallions. Soak mushrooms until pliable, discard stems and squeeze dry. Pat shrimp dry and stir filling until sticky; keep chilled.
- 2
Cup each wrapper around an equal share of filling, leaving the top open. Flatten bases. Keep wrappers covered, press filling down to make stable bases and level open tops.
- 3
Steam in a lined basket over boiling water 12-15 minutes, until pork reaches 71°C/160°F. Leave gaps, time from steady steam and check a middle dumpling's meat temperature and opaque shrimp.
- 4
Scatter fried garlic over dumplings. Mix the serving sauces and vinegar for dipping. Add crisp garlic at serving and mix dip separately rather than wetting the whole batch.
Note
These are Thai open-topped dumplings with garlic and pepper, not sealed wontons. Trim square wrappers into rounds if preferred.