Thai Prawn and Pork Dumplings | Marion's Kitchen

Ingredients

• 2garlic cloves
• ½ tspwhite peppercorns
• 250 g (9 oz)peeled whole prawns
• 150 g (5 oz)pork mince
• 2 tspfish sauce
• 1 tspsoy sauce
• 1 tspsesame oil
• 1 tspsea salt
• ½ tspsugar
• 1egg
• 1 tspcornflour
• 2 tbspfinely sliced spring onions
• 22wonton wrappers
• 40 g (¼ cup)finely diced carrots
• to serveroughly chopped coriander
• to servecrispy fried garlic or shallots
• Dumpling dipping sauce
• 60 ml (4 tbsp)soy sauce
• 30 ml (2 tbsp)white vinegar
• ½ tspdark soy sauce
• ¼ tspsugar

Instructions

1. 1

   Mix the dipping sauce

   Stir together the soy sauce, white vinegar, dark soy sauce and sugar. Set the sauce aside.

2. 2

   Prepare the filling

   Pound the garlic and white peppercorns in a mortar and pestle until smooth, then transfer the paste to a large bowl. Roughly chop 50 g of the prawns and add them to the bowl. Process the remaining prawns in a food processor until smooth, then add them to the bowl with the pork, fish sauce, soy sauce, sesame oil, sugar, egg, cornflour and spring onions. Mix vigorously until the filling is smooth and sticky.

3. 3

   Shape the dumplings

   Trim the edges from the wonton wrappers. Rest a wrapper over a clenched fist and put about 1 tablespoon of filling in its centre. Squeeze with your fist to pleat the wrapper around the filling, leaving the top open; smooth the top with fingers dipped in a little water. Add a couple of carrot cubes on top and place the dumpling in a steamer tray lined with baking paper. Alternatively, arrange the dumplings on a tray, cover with cling film and freeze until ready to cook.

4. 4

   Steam and serve

   Steam the dumplings for 20 minutes, or until cooked through. Serve with coriander and crispy fried garlic or shallots scattered over the top, and the dipping sauce on the side.

What are khanom jeeb?

Khanom jeeb are Thai dumplings with Chinese shumai as a close relative, reflected in their open tops and wrapped, pleated shape. This version combines prawns and pork in a seasoned filling, then finishes each dumpling with diced carrot.

A mix of chopped and puréed prawns gives the filling both small pieces and a smooth, cohesive base. Steaming keeps the wrappers tender while cooking the filling gently.

Nutrition and macros by portion

The nutrition label shows one serving as written: 73 calories, 4g protein, 8g carbs, 2g fat.

The wonton wrappers supply most of the carbohydrates, while the pork, prawns and egg contribute protein. Pork, sesame oil and the wrappers provide most of the fat; the dipping sauce and seasonings contribute sodium. Pair a portion with plenty of steamed greens or salad for a more balanced plate.

Build a balanced filling

Prawn texture: roughly chop a portion of the prawns and process the rest until smooth. The chopped pieces make the filling less uniform, while the smooth prawn paste helps bind it.

Seasoning: garlic, white pepper, fish sauce, soy sauce and sesame oil flavour the pork and prawns. The egg and cornflour help the mixture hold together; mix until it feels sticky rather than loose.

Shape open-topped parcels

Wrapper edges: trimming the corners gives the wrappers a neater shape to pleat around the filling. Keep them covered while you work so they don’t dry out.

Pleating: use a fist beneath the wrapper to support it as you squeeze the sides around the filling. A little water on your fingers helps smooth the exposed top, where the carrot cubes sit.

Steam to doneness

Steam time: cook the dumplings for 20 minutes, following the recipe’s timing. The filling should be cooked through before serving.

Steamer setup: line the tray with baking paper before arranging the dumplings. Leave a little room between them so they are easier to lift out once steamed.

Make the sauce ahead

Quick mix: combine the soy sauces, white vinegar and sugar, then set the sauce aside while you make the dumplings. This gives the sugar time to dissolve.

At the table: serve the sauce alongside rather than pouring it over the dumplings. That keeps the wrappers from sitting in liquid and lets each person dip to taste.

Finish and serve

Fresh garnish: scatter chopped coriander over the cooked dumplings just before serving. Crispy fried garlic or shallots add a crunchy contrast to the soft wrappers.

To round out the meal, serve the dumplings with a fresh, crunchy salad or steamed greens. They also work well as part of a larger shared spread.

Recipe notes & tips

• Keep the wrappers covered as you shape the dumplings so their edges stay pliable.
• Chop the reserved 50 g of prawns by hand for distinct pieces in the filling.
• Mix the filling vigorously until it becomes sticky, which helps it stay together when shaped.
• Use a small amount of water on your fingers to smooth the tops without soaking the wrappers.
• Check that the filling is cooked through before serving the dumplings.
• Arrange the dumplings on baking paper in the steamer tray for easier handling.

Variations

• More prawn texture: Chop a larger share of the prawns by hand before mixing.
• Herby finish: Add extra chopped coriander over the dumplings just before serving.
• Crunchy topping: Use crispy fried shallots instead of fried garlic, or the other way round.
• Freezer batch: Shape the dumplings and freeze them on a tray before storing them covered.
• Sauce balance: Adjust the amount of dipping sauce used at the table to suit your taste.

Common mistakes to avoid

• Dry wrappers: Keep unused wrappers covered while shaping so they remain easy to pleat.
• Loose filling: Mix the ingredients vigorously until the mixture turns smooth and sticky.
• Overfilling: Use about 1 tablespoon of filling per wrapper so the edges can close around it.
• Wet wrappers: Dip fingers lightly in water to smooth the tops rather than soaking the dumplings.
• Crowded steamer: Leave space around the dumplings so they are easier to handle in the tray.
• Undercooked centre: Steam for 20 minutes and check that the filling is cooked through.

How to store

Uncooked shaped dumplings can be frozen on a tray, then stored covered until ready to cook; steam them until cooked through. Refrigerate cooked leftovers in an airtight container and use within 2 days, reheating by steaming until hot throughout.

Frequently asked questions