Kanom Jeeb Gai Recipe

Prepare aromatics

Finely mince the ginger, scallion (including tender white parts), and onion so they distribute evenly in the filling. Pat the aromatics dry on paper towel if very wet.

In a mixing bowl, combine ground chicken, minced scallions, ginger, and onion.

Add the crushed fried garlic, soy sauce, oyster sauce, sesame oil, fish sauce, white pepper, sugar, and cornstarch to the bowl.

Add the lightly beaten egg white. Mix everything vigorously with a spoon or spatula (or use your hands) for 1–2 minutes until the mixture becomes slightly tacky and cohesive. Taste a small pinch (optional: cook a tiny portion in microwave or pan) and adjust seasoning if needed.

Arrange wrappers on a clean surface dusted lightly with potato starch/cornstarch to prevent sticking.

Spoon about 1 teaspoon to 1 tablespoon (depending on wrapper size) of filling into the center of each wrapper. For 3–4 inch wrappers use roughly 1 level tablespoon; for smaller wrappers use less. Do not overfill.

Dip your finger in the cold water and moisten the edge of the wrapper. Fold the wrapper in half over the filling to form a half-moon, gently press out air, and seal edges. Pleat if desired to create the classic kanom jeeb shape (two or three small pleats along the curve). Ensure a good seal to prevent leaks.

Place finished dumplings on a tray lined with parchment or lightly dusted with starch so they don't stick. Keep covered with a damp cloth if not cooking immediately (no more than 30 minutes) to prevent drying.

Heat a wide nonstick or cast iron skillet over medium heat. Add 2 tablespoons neutral oil and swirl to coat.

Arrange dumplings in a single layer, flat side down, leaving small gaps between them.

Fry undisturbed for 1.5–2 minutes until the bottoms are golden brown.

Carefully add 1/2 cup water to the pan (away from you to avoid splatter) and immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 5–6 minutes, or until the filling registers 74°C (165°F) and wrappers become translucent and tender.

Remove lid and cook an additional 30–60 seconds to evaporate remaining water and re-crisp the bottoms. Transfer dumplings to a serving plate.

Sprinkle additional fried garlic over the dumplings and scatter cilantro leaves if using.

Serve hot with the dipping sauce on the side.

Whisk together soy sauce, rice vinegar, chili oil, lime juice, and sugar until sugar dissolves. Adjust acidity/salt to taste. Serve in small bowls alongside dumplings.