Khanom Jeeb (Pork and Shrimp Dumplings)

    35 mins

    Like people the world over, Thai people have a habit of incorporating foreign dishes into their cuisine. Khanom jeeb is a Thai take on a classic Chinese dim sum dish.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    5 people made this

    Serves: 6 

    • For the Wontons
    • 150 g pork, minced
    • 150 g shrimp, finely minced
    • 2 cloves garlic
    • salt
    • 2 coriander roots
    • 5 whole black peppercorns
    • 5 water chestnuts, finely chopped
    • 1 teaspoon tapioca starch
    • 1 tablespoon sugar
    • 1 teaspoon fish sauce
    • 1 teaspoon light soy sauce
    • 1/2 teaspoon salt
    • 25-30 wonton skins
    • For the Garlic Oil
    • 3 tablespoons vegetable oil
    • 3 garlic cloves, finely chopped
    • For the Dipping Sauce
    • 3 tablespoons rice vinegar
    • 3 tablespoons light soy sauce
    • 1 tablespoon dark soy sauce
    • 3 teaspoons white sugar
    • 2 scallions, sliced into thin rings
    • 1-2 bird’s eye chilis, optional

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. For the Garlic Oil:
    2. In a small pan heat the oil and the garlic over medium-low heat. Let the garlic brown slowly to a golden brown. Put garlic in oil aside.
    3. For the Wontons:
    4. Pound the peppercorns in a mortar to powder. Add the garlic and a pinch of salt. Pound to a paste. Add the coriander roots and incorporate into a homogenous mass.
    5. Mix the paste with the rest of the ingredients, except for the wonton skins.
    6. Fill a spoonful into the middle of each wonton skin, creating a little round purse-like by pressing the wonton skin against the filling.
    7. Steam the wontons for approximately 10 minutes or until the filling is cooked through.
    8. Serve the Khanom Jeeb sprinkled with the garlic oil and a side of the dipping sauce.

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    Altered ingredient amounts.  -  29 Oct 2010


    looking for love  -  29 Oct 2010