Kanom Jeeb Nok Recipe
three bird-shaped dumplings with caramelized cod and preserved radish
Was this page helpful?
Help improve this recipe for others.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dumpling Dough
Method
Preparation
- 1
Make the Dumpling Dough
In a mixing bowl, combine rice flour, tapioca starch, salt, and water. Knead until the dough is smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
- 2
Prepare the Filling
In a bowl, mix together the caramelized cod, preserved radish, minced garlic, soy sauce, and white pepper. Set aside.
- 3
Shape the Dumplings
Divide the dough into small balls. Flatten each ball into a circle. Place a spoonful of filling in the center and fold the dough over to form a bird shape. Pinch the edges to seal.
- 4
Steam the Dumplings
Place the dumplings in a steamer lined with parchment paper. Steam over boiling water for about 15-20 minutes until the dough is translucent.
- 5
Serve
Remove from the steamer and serve hot. Enjoy your kanom jeeb nok!
