Kanom Jeeb (Thai shumai) dumplings
A dimsum favorite for a lot of people! Sui Mai/Shumai dumplings. If you had chinese dimsum you probaly had these. This Thai version of a Siu Mai dumpling is garlicy and a little bit spicy, I wish I could get these at a restaurant.
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 🌶️