Khanom Jeeb (Pork And Shrimp Dumplings)
Serves: 5
Ewell Douglas
1 January 1970
Based on User reviews:
45
Spice
57
Sweetness
75
Sourness
48
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 tbsps
Vegetable Oil2 cloves
Garlic (peeled)1 tsp
Salt140 g
Ground Pork140 g
Shrimp (minced)1 tbsp
Dark Soy Sauce1 tbsp
White Sugar1 tsp
Fish Sauce1 tsp
Tapioca Starch3 tbsps
Light Soy Sauce3 tbsps
Rice VinegarDirections:
1
Heat vegetable oil in a small skillet over medium-low heat; add minced garlic
2
Slowly cook garlic until golden brown, about 5 minutes
3
Remove skillet from heat
4
Crush peppercorns using a mortar and pestle until powdery
5
Add peeled garlic and a pinch of salt; crush into a paste
6
Mix cilantro stems into the paste
7
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
8
Spoon 1 to 2 teaspoons pork-shrimp mixture into the center of each wonton wrapper
9
Fold the wrapper over the filling, sealing the edges together and creating a purse-like pouch
10
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer
11
Bring water to a boil
12
Add wontons, cover, and steam until the filling is cooked through, about 10 minutes
13
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
14
Serve Khanom Jeeb with a drizzle of garlic oil and dipping sauce on the side