Name: Khanom Jeeb (Pork and Shrimp Dumplings) recipe
Ingredients: 3 tablespoons vegetable oil;3 cloves garlic, minced;5 whole black peppercorns;2 cloves garlic, peeled;salt to taste;2 cilantro stems, chopped;5 ounces ground pork;5 ounces shrimp, minced;5 water chestnuts, minced;1 tablespoon dark soy sauce;1 tablespoon white sugar;1 teaspoon fish sauce;1 teaspoon tapioca starch;1 teaspoon light soy sauce;½ teaspoon salt;25 wonton wrappers, or as needed;3 tablespoons rice vinegar;3 tablespoons light soy sauce;1 tablespoon white sugar;2 scallions, sliced into thin rings;1 bird's eye chile, or more to taste

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Ingredients

3 tablespoons vegetable oil 3 cloves garlic, minced 5 whole black peppercorns 2 cloves garlic, peeled salt to taste 2 cilantro stems, chopped 5 ounces ground pork 5 ounces shrimp, minced 5 water chestnuts, minced 1 tablespoon dark soy sauce 1 tablespoon white sugar 1 teaspoon fish sauce 1 teaspoon tapioca starch 1 teaspoon light soy sauce ½ teaspoon salt 25 wonton wrappers, or as needed 3 tablespoons rice vinegar 3 tablespoons light soy sauce 1 tablespoon white sugar 2 scallions, sliced into thin rings 1 bird's eye chile, or more to taste

Nutrition Info

257.8 calories carbohydrate: 27.3 g cholesterol: 53.6 mg fat: 10.9 g fiber: 1.2 g protein: 12.3 g saturatedFat: 2.5 g servingSize: - sodium: 971.4 mg sugar: 4.7 g transFat: : - unsaturatedFat: : -

Directions

Heat vegetable oil in a small skillet over medium-low heat, add minced garlic. Slowly cook garlic until golden brown, about 5 minutes. Remove skillet from heat.
Crush peppercorns using a mortar and pestle until powdery. Add peeled garlic and a pinch of salt, crush into a paste. Mix cilantro stems into the paste.
Mix paste, pork, shrimp, water chestnuts, dark soy sauce, 1 tablespoon white sugar, fish sauce, tapioca starch, light soy sauce, and 1/2 teaspoon salt together in a large bowl. Spoon 1 to 2 teaspoons pork-shrimp mixture into the center of each wonton wrapper. Fold the wrapper over the filling, sealing the edges together and creating a purse-like pouch.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add wontons, cover, and steam until the filling is cooked through, about 10 minutes.
Whisk rice vinegar, light soy sauce, 1 tablespoon white sugar, scallions, and bird's eye chile together in a bowl until dipping sauce is well mixed.
Serve Khanom Jeeb with a drizzle of garlic oil and dipping sauce on the side.

Recipe Yield

6 servings

Recipe Note

Like people the world over, Thai people have a habit of incorporating foreign dishes into their cuisine. Khanom jeeb is a Thai take on a classic Chinese dim sum dish.

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