Khanom Jeeb (Pork and Shrimp Dumplings)
Description
Khanom Jeeb, the Thai name for pork and shrimp dumplings, is a Thai spin on the classic Chinese dim sum, served with garlic oil and dipping sauce.
Ingredients
•
3 tablespoons vegetable oil
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3 cloves garlic, minced
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5 whole black peppercorns
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2 cloves garlic, peeled
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salt to taste
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2 cilantro stems, chopped
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5 ounces ground pork
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5 ounces shrimp, minced
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5 water chestnuts, minced
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1 tablespoon dark soy sauce
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1 tablespoon white sugar
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1 teaspoon fish sauce
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1 teaspoon tapioca starch
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1 teaspoon light soy sauce
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1/2 teaspoon salt
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25 wonton wrappers, or as needed
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3 tablespoons rice vinegar
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3 tablespoons light soy sauce
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1 tablespoon white sugar
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2 scallions, sliced into thin rings
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1 bird's eye chile, or more to taste
Directions
1
Heat vegetable oil in a small skillet over medium-low heat; add minced garlic. Slowly cook garlic until golden brown, about 5 minutes. Remove skillet from heat.
2
Crush peppercorns using a mortar and pestle until powdery. Add peeled garlic and a pinch of salt; crush into a paste. Mix cilantro stems into the paste.
3
Mix paste, pork, shrimp, water chestnuts, dark soy sauce, 1 tablespoon white sugar, fish sauce, tapioca starch, light soy sauce, and 1/2 teaspoon salt together in a large bowl. Spoon 1 to 2 teaspoons pork-shrimp mixture into the center of each wonton wrapper. Fold the wrapper over the filling, sealing the edges together and creating a purse-like pouch.
4
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add wontons, cover, and steam until the filling is cooked through, about 10 minutes.
5
Whisk rice vinegar, light soy sauce, 1 tablespoon white sugar, scallions, and bird's eye chile together in a bowl until dipping sauce is well mixed.
6
Serve Khanom Jeeb with a drizzle of garlic oil and dipping sauce on the side.