three bird-shaped dumplings with caramelized cod and preserved radish

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.

Make the Dumpling Dough

In a bowl, mix together the caramelized cod, preserved radish, minced garlic, soy sauce, and white pepper. Set aside.

Prepare the Filling

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.

Shape 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.

Steam the Dumplings

Remove from the steamer and serve hot. Enjoy your kanom jeeb nok!

kanom jeeb nok

Recipe information

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