Khanom Jeeb (Pork and Shrimp Dumplings)
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"Like people the world over, Thai people have a habit of incorporating foreign dishes into their cuisine. Khanom jeeb is a Thai take on a classic Chinese dim sum dish."
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Ingredients1 h servings 258 cals
Original recipe yields 6 servings
- Heat vegetable oil in a small skillet over medium-low heat; add minced garlic. Slowly cook garlic until golden brown, about 5 minutes. Remove skillet from heat.
- Crush peppercorns using a mortar and pestle until powdery. Add peeled garlic and a pinch of salt; crush into a paste. Mix cilantro stems into the paste.
- Mix paste, pork, shrimp, water chestnuts, dark soy sauce, 1 tablespoon white sugar, fish sauce, tapioca starch, light soy sauce, and 1/2 teaspoon salt together in a large bowl. Spoon 1 to 2 teaspoons pork-shrimp mixture into the center of each wonton wrapper. Fold the wrapper over the filling, sealing the edges together and creating a purse-like pouch.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add wontons, cover, and steam until the filling is cooked through, about 10 minutes.
- Whisk rice vinegar, light soy sauce, 1 tablespoon white sugar, scallions, and bird's eye chile together in a bowl until dipping sauce is well mixed.
- Serve Khanom Jeeb with a drizzle of garlic oil and dipping sauce on the side.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 258 calories; 10.9 g fat; 27.3 g carbohydrates; 12.3 g protein; 54 mg cholesterol; 971 mg sodium. Full nutrition