Kanom Jeeb (Thai Dumplings Recipe)

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Introduction
Experience the delicate aroma and tender texture of Kanom Jeeb (Thai Dumplings Recipe), a savory Thai classic that melts in your mouth. These dumplings offer a perfect balance of juicy fillings wrapped in silky-soft wrappers, making every bite a flavor explosion. Perfect as a snack, appetizer, or part of a dim sum feast, this dish highlights the richness of Thai flavors with a hint of garlic and sesame. You’ll learn how to master the art of creating restaurant-quality Kanom Jeeb right in your own kitchen, complete with tips, variations, and foolproof techniques.

Why You’ll Love This Recipe

Kanom Jeeb is more than just a dumpling; it’s a culinary experience. The contrast between the tender, translucent wrappers and the flavorful, juicy filling creates a satisfying bite every time. What makes this recipe stand out is its versatility — you can serve it steamed for a soft, delicate texture or pan-fry it for a light golden crisp. The filling is packed with ground pork, shrimp, garlic, and fresh herbs, delivering an aromatic punch. Even novice cooks can make these dumplings with confidence, thanks to simple steps and helpful pro tips. Whether served at a dinner party, family meal, or casual snack, these dumplings impress with flavor, texture, and presentation.

Ingredients

1/2 lb. ground pork
1/4 lb. raw shrimp, peeled, deveined, and finely chopped
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp sugar
2 cloves garlic, minced
1/4 cup water chestnuts, finely chopped (optional for crunch)
2 green onions, finely chopped
25-30 round dumpling wrappers (approx. 3-inch diameter)
1 tbsp vegetable oil (for greasing steaming basket)

Pro Tips

Work Quickly with the Wrappers – Dumpling wrappers dry out fast. Keep them covered with a damp cloth while filling to maintain softness and pliability.
Even Filling Distribution – Use about 1 teaspoon of filling per dumpling. Overstuffing can cause tearing during steaming.
Perfect Steaming Technique – Lightly oil the steaming basket or line it with parchment paper to prevent sticking. Steam over boiling water, not simmering, to maintain delicate texture.

Instructions

Step 1: Prepare the Filling
In a mixing bowl, combine ground pork, chopped shrimp, minced garlic, soy sauce, oyster sauce, sesame oil, sugar, water chestnuts, and green onions. Mix thoroughly until well-blended. This mixture should be sticky enough to hold together but not watery. Taste a tiny piece by pan-frying to check seasoning.

Step 2: Fill the Dumplings
Lay a dumpling wrapper on a clean surface. Place approximately 1 teaspoon of filling in the center. Moisten the edges of the wrapper with water. Fold in half and pinch the edges together, pleating if desired. Repeat until all wrappers are filled.

Step 3: Prepare for Steaming
Lightly oil the steaming basket or line it with parchment paper. Place dumplings at least 1 inch apart to prevent sticking. Make sure the water in your steamer is at a rolling boil before placing the basket on top.

Step 4: Steam the Dumplings
Cover and steam for 8–10 minutes until the filling is fully cooked and the wrapper becomes translucent. Avoid over-steaming as this can make the dumplings soggy.

Step 5: Optional Pan-Frying for Crispy Bottoms
Heat 1–2 tablespoons of oil in a non-stick skillet over medium heat. Place steamed dumplings in the skillet and cook for 2–3 minutes until the bottoms turn golden brown. This creates a delightful textural contrast between the soft tops and crispy bottoms.

Step 6: Serve
Transfer dumplings to a serving plate and serve hot with sweet chili sauce, soy sauce, or a homemade Thai dipping sauce. Garnish with chopped green onions or cilantro for a fresh, aromatic touch.

Variations

Vegetarian Kanom Jeeb: Replace pork and shrimp with finely chopped mushrooms, carrots, and tofu. Add soy sauce and sesame oil for flavor.
Spicy Version: Add 1 teaspoon of Thai chili paste or finely chopped fresh chili to the filling.
Seafood Lovers’ Version: Use crab meat or scallops instead of shrimp for a luxurious twist.

Storage/Serving

Store leftover Kanom Jeeb in an airtight container in the refrigerator for up to 2 days. To reheat, steam for 3–5 minutes to restore the soft texture or pan-fry for a crispy finish. Serve as an appetizer, snack, or alongside fried rice and noodle dishes. Pair with Thai dipping sauces or enjoy with a bowl of hot soup for a comforting meal.

FAQs

1. Can I freeze Kanom Jeeb?
Yes. Freeze uncooked dumplings in a single layer on a tray, then transfer to a freezer bag. Steam directly from frozen; add 2–3 extra minutes to cooking time.

2. What if the wrappers tear?
Use smaller amounts of filling, moisten edges properly, and handle wrappers gently to prevent tearing.

3. Can I make these vegetarian?
Absolutely. Substitute the meat and shrimp with tofu, mushrooms, or vegetables for a plant-based option.

4. How long should I steam dumplings?
Steam for 8–10 minutes or until the filling is cooked through and the wrappers become translucent.

5. Can I pan-fry instead of steaming?
Yes, pan-fry after steaming for a crispy bottom or try pan-frying directly with water for a potsticker-style dumpling.

Conclusion

This Kanom Jeeb (Thai Dumplings Recipe) is comfort food at its finest — delicate, juicy dumplings bursting with aromatic Thai flavors. It’s the kind of dish that elevates any meal, whether you’re hosting a dinner party or enjoying a quiet night in. With this recipe, you can impress friends and family with authentic, flavorful Thai dumplings made effortlessly at home.