Combo Platter Recipe

Make filling

In a small bowl combine ground pork, chopped shrimp, diced water chestnuts, minced shallot and garlic. Add light soy sauce, oyster sauce, sesame oil, sugar, white pepper, cornstarch and salt. Mix thoroughly until sticky (about 1–2 minutes) to bind the mixture.

Assemble dumplings

Place a wrapper on your palm, put about 1 tablespoon of filling in the center (adjust so you get 4 portions). Moisten the edge with a little water, fold the wrapper up around the filling and pleat or pinch to create a small purse; leave the top slightly open if desired. Repeat to make 4 dumplings. Lightly brush tops with 1/2 teaspoon vegetable oil to prevent sticking in the steamer.

Steam

Prepare a steamer with boiling water. Line the steamer basket with parchment or cabbage leaves. Place dumplings with space between them and steam over high heat for 6–8 minutes until filling reaches 165°F (74°C) and wrappers are translucent and tender.

Finish

Remove dumplings, garnish each with a cilantro leaf. Serve hot with soy-lime-chili dipping sauce.

Prep shrimp

Pat shrimp dry. In a small bowl mix egg white, 1/4 tsp light soy sauce, 1/4 tsp cornstarch and a pinch of salt. Toss shrimp in the mixture to lightly coat and set aside for 5 minutes.

Prepare noodles

If using dried thin egg noodles, briefly soak in warm water 1–2 minutes to separate, then drain and pat dry. Separate noodle strands so you can wrap each shrimp individually.

Wrap shrimp

Take one shrimp, wrap tightly with a small nest of egg noodle strands so the shrimp is fully covered. Repeat for all 4 shrimp.

Fry

Heat about 1/2 cup vegetable oil in a small skillet over medium-high heat to 350°F (175°C). Fry wrapped shrimp seam-side down first for about 1–2 minutes per side, turning carefully, until noodles are crisp and golden and shrimp are opaque and cooked through. Do not overcrowd the pan. Drain on paper towel and sprinkle with sliced scallion greens if desired.

Make vegetable filling

In a bowl combine shredded cabbage, chopped mushroom, grated carrot, crumbled tofu, minced garlic, light soy sauce, sesame oil, white pepper and 1/2 tsp cornstarch. Mix well to combine and squeeze lightly to remove excess moisture if needed.

Fill and fold

Place ~1 tablespoon filling in center of each dumpling wrapper. Moisten the edges with water and fold to seal (half-moon or purse shape), pressing out air so they are compact. Make 4 dumplings.

Pan-fry

Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Place dumplings seam side down and fry until bottoms are golden brown, about 2–3 minutes. Add 2–3 tablespoons water to the pan, cover immediately and steam for 2–3 minutes until wrappers are cooked and filling is hot. Remove lid and cook another 30 seconds to re-crisp bottoms. Drain on paper towel.

Make spring roll filling

In a small pan over medium heat, add a teaspoon of oil (from the frying oil amount) and quickly stir-fry shredded cabbage, julienned carrot, bean sprouts, sliced mushroom and minced garlic for 1–2 minutes just to wilt and remove rawness. Add 1/4 tsp soy sauce and 1/8 tsp sesame oil, toss. Remove from heat and cool slightly. Stir in 1/2 tsp cornstarch slurry to bind.

Assemble rolls

Lay one spring roll wrapper on a clean surface with a corner toward you. Place about 1–1 1/2 tablespoons of filling near the corner. Fold the corner over the filling, fold in the side corners, and roll tightly toward the far corner. Seal the edge with a dab of water or cornstarch slurry. Repeat for remaining wrappers to make 4 small rolls.

Fry rolls

Heat about 1/2 cup vegetable oil in a small skillet to 350°F (175°C) (or medium-high). Fry spring rolls, turning as needed, until golden and crisp, about 2–3 minutes. Remove and drain on paper towel.

Divide sweet chili sauce into small ramekins for dipping. Portion the soy-lime-chili sauce (mix soy sauce with a squeeze of lime and a pinch of chopped fresh chili if desired) into another ramekin.

Arrange on a platter: 4 kanom jeeb, 4 shrimp bikini, 4 fried vegetable dumplings and 4 vegetable spring rolls. Garnish with cilantro and sliced scallions. Serve immediately while hot and crisp.