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Khanom Jeeb (Pork and Shrimp Dumplings)
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Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 60 minutes
Thai-inspired pork and shrimp dumplings with garlic oil and dipping sauce, a tasty twist on traditional dim sum.
Ingredients:
3tablespoons vegetable oil
5whole black peppercorns
2clovesgarlic, peeled
2cilantro stems, chopped
5ounces ground pork
5ounces shrimp, minced
5water chestnuts, minced
1tablespoondark soy sauce
1teaspoonfish sauce
1teaspoontapioca starch
1teaspoonlight soy sauce
25wonton wrappers, or as needed
3tablespoons rice vinegar
3tablespoons light soy sauce
2scallions, sliced into thin rings
1bird's eye chile, or more to taste
Instructions:
In a small skillet over medium-low heat, gently warm vegetable oil, then add minced garlic. Cook garlic until it turns a beautiful golden brown, about 5 minutes. Remove skillet from heat.
Grind peppercorns in a mortar and pestle until powdery, then blend in peeled garlic and a pinch of salt to create a flavorful paste. Incorporate cilantro stems into the mixture for added freshness.
Combine paste, pork, shrimp, water chestnuts, dark soy sauce, 1 tablespoon white sugar, fish sauce, tapioca starch, light soy sauce, and 1/2 teaspoon salt in a large bowl. Fill each wonton wrapper with 1 to 2 teaspoons of the pork-shrimp mixture, then fold and seal to form a lovely pouch.
Prepare a steam bath by filling a saucepan with water below the steamer insert. Bring the water to a boil, then steam the wontons covered until the filling is perfectly cooked, approximately 10 minutes.
Combine rice vinegar, light soy sauce, 1 tablespoon white sugar, scallions, and bird's eye chile in a bowl and whisk until the dipping sauce is thoroughly mixed.
Drizzle Khanom Jeeb with aromatic garlic oil and serve with a side of flavorful dipping sauce.