Khanom Jeeb

Khanom Jeeb (Thai Steamed Pork and Shrimp Dumplings)

Thailand's version of shumai: juicy minced pork and shrimp seasoned with soy and white pepper, wrapped in thin wonton skins, steamed, and finished with crisp fried garlic and a sweet soy dipping sauce.

Prep

45 min

Cook

15 min

Total

60 min

Serves

4 (about 30 dumplings)

Difficulty

Medium

Recipe ingredients

• •250 g (9 oz) minced pork (not lean), some fat keeps the filling juicy
• •150 g (5 oz) raw shrimp, peeled and deveined, pat dry thoroughly
• •30 g (1 oz) water chestnuts, finely diced, canned is fine; or substitute jicama
• •30 g (1 oz) shiitake mushrooms, finely diced, fresh or rehydrated dried
• •2 tbsp (30 ml) light soy sauce, or Thai thin soy sauce
• •1 tsp (5 ml) sesame oil
• •1 tsp (5 ml) sugar
• •white pepper, ½
• •1 tsp (5 ml) cornflour (cornstarch)
• •2 tbsp (30 ml) cold water or ice water
• •1 pinch salt
• •30 sheets round wonton wrappers, or square wrappers, trimmed round
• •3 tbsp (45 ml) vegetable oil, for frying garlic
• •6 cloves garlic, thinly sliced, for the fried garlic topping
• •2 tbsp (30 ml) sweet soy sauce (kecap manis), or mix 1 tbsp dark soy + 1 tbsp sugar
• •1 tbsp (15 ml) light soy sauce, for the dipping sauce
• •1 tsp (5 ml) rice vinegar or lime juice, optional, for the dipping sauce
• •1 tsp (5 ml) chilli flakes or sliced fresh chilli, optional, for the dipping sauce
• •1 tbsp (15 ml) chopped coriander, optional garnish

Steps

1. 1 Make the fried garlic: heat 3 tbsp oil in a small pan over medium heat, add the sliced garlic, and fry, stirring, until pale golden (about 3–4 minutes). It will keep browning off the heat, so lift it out with a slotted spoon onto paper as soon as it turns gold. Reserve the garlic-infused oil.
2. 2 Make the dipping sauce: stir together 2 tbsp sweet soy sauce, 1 tbsp light soy sauce, 1 tsp rice vinegar or lime juice and the chilli flakes (if using). Set aside.
3. 3 Prepare the shrimp: finely chop about two-thirds of the shrimp into a coarse paste and dice the remaining third into small pieces so you get texture in the filling.
4. 4 In a bowl, combine the minced pork, chopped and diced shrimp, water chestnuts, mushrooms, 2 tbsp light soy sauce, sesame oil, sugar, white pepper, cornflour and salt. Add the 2 tbsp ice-cold water.
5. 5 Beat the mixture vigorously in one direction with a fork or your hand for 2–3 minutes until it becomes sticky and paste-like. This is what gives the filling its springy, bouncy texture. Chill for 15 minutes if you have time.
6. 6 Set up your steamer: line the steamer basket with baking paper, cabbage leaves or a damp cloth, and brush lightly with the reserved garlic oil so the dumplings don't stick. Bring the water to a full boil.
7. 7 Assemble: place about 1 heaped teaspoon of filling in the centre of a wrapper. Dampen the edge of the wrapper with water, gather the sides up around the filling, and pinch to form a small open-topped pouch, leaving the filling visible at the top. Squeeze gently to remove air pockets. Repeat.
8. 8 Arrange the dumplings in the steamer with a little space between them (work in batches if needed - crowding makes them soggy).
9. 9 Steam over rapidly boiling water for 8–10 minutes. Doneness cue: the wrappers should be translucent and slightly glossy, and the filling should be firm to the touch with no pink remaining. If you have a thermometer, the centre of a dumpling should read at least 75°C / 167°F.
10. 10 Transfer to a plate, spoon over a little of the reserved garlic oil, and top generously with the crisp fried garlic and chopped coriander.
11. 11 Serve immediately with the sweet soy dipping sauce on the side.