Kanom Jeeb
Thai-Style Steamed DumplingsThese are the Thaiversion of Chinese shumai dumplings. There’s a lot of Chinese influence in Thaifoods like noodles and rice. My grandparents immigrated from China to Thailand,as did so many others, and this is a comfort food from southern China to manyThai-Chinese.
Ingredients
MAKES: 24 DUMPLINGS
- 10 dried Chinese black mushrooms
- 1½ lb 680 g coarsely ground pork
- 1 lb 450 g shrimp, peeled, deveined and coarsely chopped
- 1 tsp kosher salt
- 4 tsp 20 g white sugar
- 1 tbsp 15 ml peanut oil
- ¼ cup 60 ml oyster sauce
- 2 tbsp 30 ml fish sauce
- 2 tsp 6 g cornstarch
- 2 tbsp 30 ml sesame oil
- Pinch white pepper
- 24 Hong Kong–style round dumpling skins or wonton skins
- 2 large carrots cut into ¼-inch (6-mm) squares
- Grandma’s Everything Dipping Sauce optional)
Instructions
- Soak the mushrooms in hot water for 30 minutes to reconstitute them.
- Drain and rinse the mushrooms, remove the stems and chop them into a small dice.
- In a large bowl, combine the soaked mushrooms, pork, shrimp, salt, sugar, peanut oil, oyster sauce, fish sauce, cornstarch, sesame oil and pepper and mix until well combined.
- You can also use a mixer with the paddle attachment for this.
- Cover the bowl and let it rest in the refrigerator for at least 1 hour or overnight.
- When you’re ready to cook, lay a dumpling skin on your work surface.
- Cover the remaining dumpling skins with a damp towel to keep them from drying out.
- Place about 2 tablespoons (30 g) of filling in the center.
- Hold the filling in place with your fingers and use the other hand to twist the skin around the filling.
- While twisting, place three carrot pieces in the top center.
- Make sure to flatten the top of the filling into the skin.
- Place the bottom of the dumpling on the work surface and flatten it out.
- Repeat this process until all the filling is gone.
- Set up a bamboo steamer over a pot with at least 4 inches (10 cm) of boiling water.
- Steam the dumplings in a steamer basket over high heat for about 7 minutes, or until cooked through.
- Serve hot, either plain or with dipping sauce.
- My favorite sauce with these is Grandma’s Everything Dipping Sauce.