Kanom Jeeb Recipe

Prepare aromatics

Mince the shallots and garlic finely. Finely chop the cilantro stems. Dice the water chestnuts into small uniform pieces (about 2–3 mm).

Combine proteins

In a large mixing bowl, gently combine the picked crabmeat and ground pork. Use a folding motion to avoid overworking the crab. Add the minced shallots, garlic, diced water chestnuts, and chopped cilantro stems.

Season filling

Add the egg white, fish sauce, light soy sauce, oyster sauce, white pepper, sugar, and sesame oil to the bowl. Gently mix until evenly distributed but do not overbeat — a few gentle folds to bind is sufficient. Taste a small spoonful by quickly pan-searing (optional) or adjust seasoning carefully, keeping seafood delicate.

Prepare wrappers

Lightly dust a clean work surface with cornstarch to prevent sticking. Keep a small bowl of water nearby for sealing. Lay out wonton skins in workable batches so they don't dry out; cover unused skins with a damp towel.

Fill and shape

Place about 1 heaping tablespoon (roughly 18–20 g) of the crab-pork mixture in the center of each wonton skin. Dip your finger in water and moisten the edge of the wrapper. Fold the wrapper over the filling to form a half-moon or bring corners together to form a little purse, pressing to seal and removing air pockets. Place each finished kanom jeeb on a lightly oiled or parchment-lined steaming tray, leaving a little space between each.

Final assembly check

When all are filled, brush the tray very lightly with vegetable oil if needed to prevent sticking and garnish each dumpling with a small cilantro leaf and a thin slice of red chili if using.

Prepare steamer

Bring about 2–3 cm of water to a rolling simmer in a wok or large pot fitted with a steaming rack. Line the steamer basket/tray with parchment paper (pierced) or lightly oiled cabbage leaves to prevent direct sticking.

Steam dumplings

Working in batches to avoid overcrowding, place the tray of kanom jeeb into the steamer. Cover and steam over medium-high heat for 8–10 minutes for standard-sized dumplings (about 18–20 g filling). Steam an extra 1–2 minutes if using larger portions or if steam is not vigorous. The filling should be opaque and just set; avoid over-steaming to keep crab delicate.

Rest and transfer

Carefully remove the tray from the steamer. Let the dumplings rest for 1 minute to settle, then transfer to a serving plate. Garnish with reserved cilantro leaves and sliced chili.

Mix sauce

In a small bowl, combine light soy sauce, dark soy sauce, rice vinegar, granulated sugar, and lime juice. Stir until the sugar dissolves. Add the hot chicken stock or warm water to slightly mellow the sauce and bring it to room temperature, then stir in sliced green onion and sesame oil.

Adjust and serve

Taste and adjust balance: add a little more lime for brightness, sugar for sweetness, or soy for saltiness. Serve the sauce alongside the steamed kanom jeeb for dipping.