Ka Nom Jeeb Recipe

Prepare aromatics

Peel and finely mince the shallots and garlic. Rinse and finely chop the green onions, separating white and green parts if preferred.

In a medium mixing bowl, combine ground chicken, minced shallots, garlic, diced water chestnuts, grated carrot, chopped cilantro, and chopped green onion (white parts).

Add light soy sauce, oyster sauce, fish sauce, sesame oil, white pepper, sugar, and cornstarch to the meat mixture. Mix thoroughly with a spoon or by hand until the mixture becomes slightly sticky — this helps filling hold together when steamed or fried. Taste a small amount cooked in a pan if desired and adjust seasoning (more soy or fish sauce for saltiness, sugar for balance).

Prepare your workstation: small bowl of beaten egg (for sealing), a damp towel to cover wrappers so they don’t dry out, and a plate for finished dumplings.

Lay a wrapper flat in your palm or on a clean surface. Place about 1 tablespoon (roughly 15 g) of filling in the center of each wrapper — adjust so you get 4 neatly filled dumplings from the full recipe (this recipe yields about 12 wrappers; you can freeze or cook leftovers).

Dip your finger into the beaten egg and run a thin line around the edge of the wrapper. Fold the wrapper in half over the filling to form a half-moon and press edges firmly to seal. Optionally pleat the edge to create a traditional dumpling look or gather the edges and lightly twist to make 'Thai shumai' style. Ensure no air pockets remain.

Place finished dumplings on a lightly oiled tray or parchment; cover with a damp towel while assembling the rest to prevent drying.

Line a steamer basket with parchment paper with holes or lightly oil the surface to prevent sticking. Arrange up to 4 dumplings in the steamer, leaving space between them.

Bring water in a wok or pot to a simmer. Place the steamer over the simmering water, cover, and steam for 8–10 minutes, until the chicken filling reaches 74°C (165°F) and the wrapper turns translucent and tender.

Remove dumplings carefully with a spatula and transfer to a serving plate.

Heat 1–2 tablespoons vegetable oil in a nonstick skillet over medium heat. Arrange up to 4 dumplings in the pan, flat side down, and fry 2–3 minutes until the bottoms are golden brown.

Carefully add 1/4 cup (60 ml) water to the skillet and immediately cover with a tight-fitting lid to steam. Reduce heat to medium-low and cook for 6–8 minutes until water evaporates and the filling is cooked through. Remove the lid and continue cooking 1 minute to re-crisp the bottoms.

Transfer to a plate and let rest briefly before serving.

In a small bowl combine light soy sauce, rice vinegar, lime juice, sugar, chili flakes or sliced chiles, and toasted sesame oil. Stir until sugar dissolves.

Taste and adjust: add more lime or vinegar for acidity, soy for saltiness, or sugar for sweetness. Stir in crushed roasted peanuts and thinly sliced green onion right before serving for texture and freshness.

Arrange 4 dumplings per serving on a plate and serve warm with a small dish of dipping sauce. Garnish with extra cilantro or sliced green onion if desired.