Kanom Jeeb (steamed Dumpling)(5) Recipe

Prepare aromatics: finely mince shallots and garlic. Grate the carrot and roughly chop cilantro leaves and tender stems.

In a large bowl, combine ground pork, grated carrot, minced shallots, minced garlic, and chopped cilantro.

Add seasoning: pour in fish sauce, light soy sauce, sesame oil, sugar, and sprinkle the ground white pepper. Mix gently but thoroughly with a spatula or your clean hands until the mixture becomes slightly sticky and cohesive (about 1–2 minutes).

Add the beaten egg and fold it into the mixture to help bind. Taste a small spoonful by quickly frying a teaspoon of mixture (optional) and adjust seasoning with a little more fish or soy sauce if needed. Refrigerate for 10 minutes to let flavors meld and to firm up the filling for easier handling.

Prepare work station: set out wrappers covered lightly with a damp towel to prevent drying, a small bowl of water for sealing, and a lightly oiled tray or parchment to place finished dumplings.

Place the wrapper on your palm or a flat surface. Put about 1 rounded tablespoon (roughly 15 g) of filling into the center of each wrapper. Do not overfill — leave space at the edges to seal.

Lightly moisten the wrapper edge with water using your fingertip. Fold the wrapper over the filling to make a half-moon or gather edges toward the top to form a small purse (traditional Kanom Jeeb shape). Press firmly to seal, removing any air pockets. Repeat until all filling is used, placing finished dumplings on the oiled tray so they do not stick.

If using banana leaves or parchment, cut into rounds to fit steamer trays and lightly brush with oil. Arrange dumplings on the lined steamer basket/tray leaving about 1–2 cm between them for expansion. Work in batches if necessary.

Bring water in a steamer pot or wok with a steamer insert to a rolling simmer (about 5–8 minutes depending on volume). The water should not touch the dumpling tray.

Place a steamer tray with arranged dumplings over the simmering water, cover tightly with the lid, and steam for 8–10 minutes for 30 dumplings in a single layer. If steaming thicker or crowded batches, increase to 10–12 minutes. The filling should reach 74°C (165°F) and appear opaque and set.

Carefully remove the lid tilted away from you to avoid dripping. Transfer dumplings to a serving plate. Keep covered with a clean towel for up to 10 minutes if serving all at once.

While dumplings steam, combine dark sweet soy sauce, light soy sauce, rice vinegar, and water in a small bowl. Stir until well blended.

Add chili flakes or sliced fresh chilies and toasted sesame seeds if using. Taste and adjust sweetness or acidity by adding a little more sweet soy for sweetness or a splash of rice vinegar for brightness.

Serve sauce at room temperature alongside warm dumplings.

Arrange Kanom Jeeb on a platter and serve immediately with the sweet soy dipping sauce. Garnish with extra cilantro leaves or thinly sliced carrot curls if desired.

Leftovers: cool completely, store in an airtight container in the refrigerator for up to 2 days. Reheat by steaming for 3–5 minutes until heated through.