Kanom Jeeb (steamed Dumpling) Recipe

Place the ground pork in a large mixing bowl. Add minced garlic, soy sauce, oyster sauce, fish sauce, sesame oil, white pepper, and sugar. Mix with a spatula or your hands until well combined.

Add the grated carrot, chopped cilantro, and beaten egg to the seasoned pork. Sprinkle the cornstarch over the mixture and add 1 tablespoon vegetable oil. Mix thoroughly until the filling becomes slightly sticky and cohesive (about 1–2 minutes). Taste a small bit by cooking a teaspoon of filling in a skillet and adjust seasoning if needed.

Prepare a clean work surface and keep a small bowl of water close by for sealing wrappers. If using banana leaves or parchment, cut into rounds slightly smaller than the steamer holes and brush lightly with neutral oil to prevent sticking.

Place a wrapper in your palm or on a flat surface. Spoon about 1 to 1 1/2 teaspoons (roughly 12–15 g) of filling into the center of each wrapper. Do not overfill; leave a 1/4-inch border around filling.

Lightly wet the edge of the wrapper with water, fold the wrapper in half over the filling to form a half-moon, then gently pleat or press the edges to seal, leaving a small open top (traditional kanom jeeb often has an open top showing filling). You can also fold into a round purse shape by gathering edges and pressing to seal the base, leaving top slightly exposed.

Place each assembled dumpling on a prepared banana leaf or parchment round (or directly on a well-oiled steamer tray), spacing about 1/2 inch apart. Repeat until all wrappers and filling are used.

Heat the steamer

Fill a wok or large pot with about 2–3 inches of water and bring to a rolling simmer over high heat. Line a bamboo or metal steamer with parchment/banana leaf or brush with oil to prevent sticking.

Arrange dumplings in the steamer basket in a single layer without overcrowding. Cover with the steamer lid and steam over simmering water for 10–12 minutes, until pork is cooked through (internal temperature 70–74°C / 160–165°F) and wrappers are tender and translucent.

Carefully remove the steamer from heat and let dumplings sit covered for 1 minute to settle. Transfer dumplings to a serving plate using a spatula to keep them intact.

While dumplings steam, whisk together dark sweet soy sauce, light soy sauce, rice vinegar, and lime juice in a small bowl. Stir in chili flakes (or fresh sliced chili) and toasted sesame seeds if using. Taste and adjust acidity or sweetness to preference.

Serve sauce at room temperature alongside hot dumplings for dipping.

Arrange steamed dumplings on a platter. Garnish with shredded carrot, cilantro sprigs, and a sprinkle of fried garlic/shallots if desired. Serve immediately with the sweet soy dipping sauce.