If you love dumplings you have to try these!
This Thai version of a Shumai dumpling is garlicy and a little bit spicy, I wish I could get these at a restaurant here. But because I can’t find them I make them myself when I am craving Kanom Jeeb dumplings.
Perfect for beginners!
Dumplings can look intimidating but this dumplings is one of the easiest to make! They don’t have to be perfect, you can make them as big or small as you want and the filling is super versatile. In this recipe I made the most common one with pork and shrimp but you can make it with only pork or even chicken or crab.
Steamed or deepfried.
After folding the dumplings you can steam them as you know them from the Chinese dim-sum or you can deepfry them in vegetable oil for a super crispy dumplings. The deepfried version is the most popular among my friends and mostly to go to version when making this at home. They go very well with a sweet chilli dipping sauce.
Dipping sauce
When making your own dipping sauce you can adjust it all to your taste. Make it as spicy or sweet as you like! The dipping sauce is so easy that you only have to combine all the ingredients and mix until the sugar is dissolved. The dipping sauce also last indefinitely in the fridge, and is good for most other kinds of dumplings as well.
Kanom Jeeb (Thai shumai) dumplings
Ingredients
- 24-30 pc wonton wrappers, preferably round and thin, but square ones are ok too
- 3 gloves garlic
- ½ tsp white pepper
- 200 g shrimp if thawed from frozen, make sure you dry them really well with paper towel. Excess moisture will make your mix too runny to wrap
- 150 g ground pork use regular ground pork, not lean, for more tender dumplings
- 1 Tbsp soy sauce
- 2 tsp fish sauce
- 2 tsp sugar
- 1 tsp sesame oil
- 1 Tbsp 1 Tbsp cornstarch
- 1 egg
- 1 green onion, chopped
- diced carrots for garnish
Fried Garlic
- 7 gloves garlic
- vegetable oil, as needed
Dipping Sauce
- 2 Tbsp soy sauce
- 1 tsp black soy sauce or dark soy sauce
- 1 tsp sugar
- 2 Tbsp vinegar
- Thai chilies, chopped to taste
Instructions
- In a mortar and pestle grind garlic and white pepper into a smooth paste.
- Get 150gr of shrimp and chop till fine. There’s should be no big pieces left. Cut the other 50gr in chunks and set aside.
- Transfer shrimp into a mixing bowl and add ground pork, garlic mixture, soy sauce, fish sauce, sugar, sesame oil, cornstarch, and egg.
- Knead everything together with your hands (use gloves if you’ve got them) until the mixture is smooth, thick and no longer runny (it should be able to hold its shape). The mixture will start out quite runny, but will thicken as you knead it.
- Add green onions and give a last mix. You can taste test it now by cooking a bit in a skillet.
- Add green onions and give a last mix. You can taste test it now by cooking a bit in a skillet.
- Put about 1 Tbsp of filling in the centre of each wrapper and close it up into a cylinder by squeezing it in your hand, flatten out the bottom and the top with your fingers. This is by no means the best way to wrap, it’s just what works best for me, so feel free to experiment with other wrapping techniques that might feel more comfortable for you.
- Garish with small carrot cubes, I like to just put 1 or 2 on top but you can do as many as you like.
- Steam for 10 minutes, or 13-15 minutes for frozen.
- Top off with garlic oil and crispy garlic and enjoy!✌🏼
- For the dipping sauce just mix all ingredients 🌶️
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