Kanom Jeeb (Thai Dumplings Recipe) Recipe

Kanom Jeeb (Thai Dumplings Recipe) is an unforgettable treat that brings irresistible bursts of savory flavor with every bite. Delicate dumpling wrappers hug a luscious, juicy filling of pork, shiitake, and fresh veggies, all infused with punchy Thai seasonings and a hint of fragrant coriander root. It’s the sort of dish that’s equally at home as a party appetizer or as a delicious snack for those nights when you just want something truly special, straight from your own kitchen.

Ingredients You’ll Need

The magic of Kanom Jeeb (Thai Dumplings Recipe) comes from simple, everyday ingredients that work together to create something extraordinary. Each one adds a layer of taste, aroma, or texture, turning these dumplings into the ultimate crowd-pleaser.

• Ground pork: The juicy, mild base that makes every bite tender and flavorful.
• Egg: Binds the filling and helps achieve the perfect, moist texture inside.
• Coriander roots: Brings an earthy, citrusy pop unique to Thai cooking—roots, not just the leaves!
• Black peppercorns: Infuses a subtle heat that complements the savory meat.
• Garlic: Adds that classic punch and aroma essential for delicious dumplings.
• Carrots (finely diced): Offer color and sweetness to balance the savory richness.
• Green onions: Provide freshness and a mild, oniony zing in every bite.
• Dried shiitake mushrooms (soaked & chopped): Amp up the umami factor and give texture.
• Golden mountain sauce: A must for authentic flavor—salty, a bit sweet, and deeply savory.
• White sugar: Gives just a subtle note of sweetness to round out the salty elements.
• Oyster sauce: The secret to luxurious, complex flavor in every dumpling.
• Cornstarch: Helps bind the mix and gives a silkier texture after steaming.
• Dumpling wrappers: The thin, tender casing that holds all the delicious filling together.
• Sesame oil: Adds nutty depth and aroma that lingers after each bite.
• Garlic oil: For brushing; helps keep dumplings moist and fragrant.
• Crispy fried garlic: Adds crunch and a final burst of sweet-savory flavor when sprinkled on top.

How to Make Kanom Jeeb (Thai Dumplings Recipe)

Step 1: Prepare Your Aromatics

Start by pounding the coriander roots, black peppercorns, and garlic together using a trusty mortar and pestle. This creates a fragrant paste that forms the backbone of all that signature Thai flavor—don’t rush this step, as it really infuses the final filling with unbeatable aromas.

Step 2: Make the Flavorful Sauce

In a separate bowl, combine the golden mountain sauce, white sugar, sesame oil, and oyster sauce. This savory-sweet mixture is the heart of your Kanom Jeeb (Thai Dumplings Recipe), giving the filling that authentic burst of umami. Make sure the sugar dissolves completely for a smooth, even blend.

Step 3: Mix the Filling

Add the ground pork into a blender or food processor along with the sauce mixture, egg, and cornstarch. Pulse until everything is silky and well mixed—the goal is a smooth, cohesive texture that will be a breeze to spoon into the wrappers. You want the filling to be sticky enough to hold together but not too dense.

Step 4: Fold in the Vegetables and Aromatics

Spoon your blended meat farce into a large mixing bowl, then combine it well with your pounded aromatic paste, finely diced carrots, green onions, and chopped shiitake mushrooms. Mixing by hand ensures that all those veggie pops and flavors get distributed evenly, so you’ll never get a dull bite.

Step 5: Form the Dumplings

Time for the fun part! Place a dumpling wrapper onto the rounded back of a tablespoon. Gently press down to create a little hollow, then spoon some of your filling into the center. Lightly wet the edges with water, then fold them up around the filling, pinching and pleating as you go. Shaping the dumpling this way gives them that classic Kanom Jeeb (Thai Dumplings Recipe) look and keeps them nicely plump.

Step 6: Steam to Perfection

Line your steamer with parchment to prevent sticking, then arrange the dumplings atop (give them a bit of room so they don’t fuse together). Brush lightly with garlic oil for shine and extra flavor. Steam over medium heat with the lid on for about 10 minutes, or until the wrappers turn slightly translucent and the filling is fully cooked. Enjoy them hot for maximum juiciness!

How to Serve Kanom Jeeb (Thai Dumplings Recipe)

Garnishes

Right before serving, sprinkle your dumplings generously with crispy fried garlic for a golden crunch that really seals the deal. A few snipped green onions or a bit of chopped fresh coriander on top gives a pretty pop of color and added fresh flavor.

Side Dishes

Kanom Jeeb (Thai Dumplings Recipe) shine on their own, but pairing them with a bright Thai cucumber salad or a quick homemade chili-vinegar dipping sauce is always a good move. On a bigger table, serve alongside sticky rice or a plate of simple stir-fried greens for a well-rounded, deeply satisfying meal.

Creative Ways to Present

Have fun with the presentation! Try serving them in classic bamboo steamers at the table, stacking them up for that authentic dim sum feel. Or, skewer a few on cocktail picks for a playful appetizer platter. Mini lettuce cups as a base add crunch and color while being deliciously hands-on for your guests.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, just pop the cooled Kanom Jeeb (Thai Dumplings Recipe) into an airtight container and store them in the fridge. They’ll keep their flavor and texture for up to three days, which means dumpling happiness is always close at hand.

Freezing

To freeze, arrange uncooked dumplings on a tray so they aren’t touching, freeze until solid, then transfer to a zip-top bag. They’ll last up to two months—no need to thaw before steaming, just add a couple extra minutes to cooking time. Perfect for prepping ahead!

Reheating

For best results, reheat your refrigerated Kanom Jeeb (Thai Dumplings Recipe) by steaming for 4-5 minutes until hot and tender. Microwaving on low with a damp paper towel also works in a pinch. Just be careful not to overdo it, or the wrappers can toughen.

FAQs

Can I replace ground pork with another protein?

Absolutely! Ground chicken or turkey both work wonderfully, and even finely minced shrimp is fantastic for a lighter, seafood version. Just make sure to keep the fat content up so the filling stays juicy.

Where can I find coriander root?

Coriander root is readily available at most Asian markets, often bundled with the whole plant. If you can’t find it, substitute with a bit more fresh coriander (cilantro) stem—it won’t be quite as aromatic, but will still add an herby backbone.

Can I use store-bought garlic oil and fried garlic?

Definitely! It saves a bit of time without sacrificing any of the irresistible aroma or crunch. DIY versions are easy if you want to go all out, but store-bought works well for a quick fix.

Is it possible to prepare Kanom Jeeb (Thai Dumplings Recipe) without a steamer?

Yes! If you don’t have a steamer, you can create one by placing a heat-safe plate over a pot of simmering water and covering it tightly with a lid. This “hack” works surprisingly well and delivers wonderfully cooked dumplings.

How do I keep dumpling wrappers from drying out while working?

Keep any unused wrappers covered with a damp towel as you work. This prevents them from getting brittle, making folding and sealing so much easier (and less prone to tearing).

Final Thoughts

If you’ve never tried making Kanom Jeeb (Thai Dumplings Recipe) at home, you’re truly in for a treat! The process is fun, the flavors are out of this world, and the aroma will have everyone waiting impatiently in the kitchen. Give it a whirl, and let these dumplings become a new favorite in your own recipe rotation.

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