Kanom Jeeb (Thai Dumplings Recipe)

Ingredients

• 397 g (14 oz or 3 1/4 cups)ground pork
• 1egg
• 2 smallcoriander roots
• 2 tspblack peppercorns
• 2 clovesgarlic
• 1/4 cupcarrot, finely diced
• 2 tbspgreen onions, finely chopped
• 2dried shiitake mushrooms, soaked and finely chopped
• 3 tbspGolden Mountain sauce
• 1 1/2 tbspwhite sugar
• 2 1/2 tbspoyster sauce
• 1 tbspcornflour
• 1 packdumpling wrappers
• 1 1/2 tbspsesame oil
• a small layergarlic oil, for brushing the wontons
• to tastecrispy fried garlic, for garnish

Instructions

1. 1

   Pound the aromatics

   Use a mortar and pestle to pound the coriander roots, black peppercorns and garlic together.

2. 2

   Mix the sauces

   In a mixing bowl, combine the Golden Mountain sauce, white sugar, sesame oil and oyster sauce.

3. 3

   Blend the pork

   Put the ground pork in a blender or food processor with the sauce mixture, egg and starch. Pulse until smooth enough to spoon into the wrappers. The ingredient list specifies 1 tbsp cornflour, while the method names tapioca starch.

4. 4

   Combine the filling

   Transfer the pork mixture to a large bowl. Thoroughly mix in the pounded aromatics and the finely diced vegetables.

5. 5

   Shape the dumplings

   Set a wonton wrapper over the hollow side of a tablespoon and press gently to form a well. Put filling in the centre, moisten the wrapper edges lightly with water, then gather them around the filling and pinch to seal, keeping the wrapper nestled in the spoon to help hold its shape.

6. 6

   Steam until cooked

   Line a steamer with parchment paper to help prevent sticking. Cover and steam the dumplings over medium heat for 10 minutes, until cooked through and the wrappers look translucent. Serve hot.

What are kanom jeeb?

Kanom jeeb are Thai dumplings, commonly made with a savoury filling wrapped in thin dough and steamed. Their name and style are often associated with the wider family of Chinese-influenced dumplings found across Thai cooking.

This version combines pork with pepper, coriander root and garlic, plus shiitake, carrot and green onion. Steaming keeps the filling tender, while garlic oil and crispy fried garlic add a fragrant finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 37 calories, 2g protein, 1g carbs, 3g fat.

The pork and sesame oil provide much of the fat, while the pork and egg contribute protein; the wrappers and sugar supply most of the carbohydrates. Serve the dumplings with vegetables or a crisp salad to add freshness and balance the plate.

Building the filling

Aromatics: pounding coriander roots, peppercorns and garlic releases their flavour and helps distribute them evenly through the pork.

Sauce: Golden Mountain sauce and oyster sauce season the filling, while sugar rounds out their savoury notes. Sesame oil contributes a nutty aroma.

Getting the texture right

Pork mixture: pulse the pork with the sauce and egg until smooth enough to spoon, rather than leaving large uneven pieces. The method calls for tapioca starch, but the ingredient list gives cornflour; check which one you have before mixing.

Vegetables: fold in the chopped ingredients after blending the pork mixture. Keeping them finely cut makes it easier to fill and seal the wrappers.

Shaping each dumpling

Spoon support: resting the wrapper over the hollow side of a tablespoon creates a small well and helps the dumpling keep its shape as you fill it.

Sealing: use only a little water on the edges, then gather and pinch the wrapper around the filling. Aim for a secure seal without squeezing the filling out.

Steaming and doneness

Lining: parchment in the steamer helps the dumplings release without tearing their wrappers.

Visual cue: steam covered over medium heat for 10 minutes, until the filling is cooked through and the wrappers have turned translucent. Serve them hot with a light layer of garlic oil and crispy fried garlic.

Serving ideas

As a snack: serve the dumplings hot, garnished with crispy fried garlic. A fresh, crunchy side such as sliced cucumber or a simple salad can balance the soft, savoury filling.

For a meal: pair them with steamed greens or a light vegetable soup. Avoid piling on rich sides if you want the dumplings to remain the focus.

Recipe notes & tips

• Soak the dried shiitake mushrooms before chopping so they are tender enough to mix into the filling.
• Finely chop the vegetables so they distribute evenly and do not get in the way of sealing the wrappers.
• Keep unused wrappers covered while you shape the dumplings to help stop them drying out.
• Wet the wrapper edges lightly; too much water can make them slippery and harder to seal.
• Leave space between dumplings in the steamer so the steam can circulate.
• Brush on just a small layer of garlic oil after steaming, as directed.

Variations

• Add ginger: mix a little finely grated ginger into the filling for extra warmth.
• Use chicken: replace the pork with ground chicken and check that the filling is cooked through.
• Try a different mushroom: use another finely chopped soaked dried mushroom in place of shiitake.
• Add chilli: serve with sliced fresh chilli or a chilli dipping sauce for heat.
• Make a dipping sauce: offer a small bowl of vinegar and soy sauce alongside the dumplings.

Common mistakes to avoid

• Dry wrappers: keep the wrappers covered while shaping so they stay flexible.
• Overfilling: use a modest spoonful so the wrapper can close securely.
• Loose seals: moisten the edges lightly and pinch them together before steaming.
• Crowded steamer: arrange dumplings with space around them so they steam evenly.
• Skipping the parchment: line the steamer to reduce sticking and torn wrappers.
• Confusing the starch: the ingredient list says cornflour but the method says tapioca starch; check the recipe source if you need to resolve the difference.

How to store

Cool leftover dumplings promptly, then store them in a covered container in the fridge and eat within 2 days. Reheat them in a steamer until hot throughout; microwaving can soften the wrappers unevenly.

Frequently asked questions