Kanom Jeeb, also known as Thai siu mai, is a steamed dumpling made with pork or shrimp wrapped in a thin dough wrapper.

How do you pronounce Kanom Jeeb?

It’s pronounced "kah-nom jeep."

What’s the secret to perfect Thai dumplings?

Balance. Perfectly seasoned filling, quality wrappers, and a flavorful dipping sauce make the difference.

Each dumpling has about 37 kcal , depending on filling and cooking method.

Traditional wrappers are not gluten-free, but alternatives using rice or tapioca flour are available.

Yes, freeze them raw on a tray first, then store in a bag. Steam from frozen when ready.

Authentic Kanom Jeeb is a traditional Thai dumpling made with ground pork, garlic, and herbs, steamed to perfection and served with dipping sauce.

Scale

Pound coriander root, black peppercorns, and garlic using a mortar and pestle until coarse.
In a bowl, mix golden mountain sauce, white sugar, sesame oil, and oyster sauce.
Add ground pork, sauce mix, egg, and cornstarch into a blender or food processor. Pulse until smooth.
Transfer the mixture to a bowl and stir in the crushed spice mix, diced carrots, green onions, and mushrooms.
Place a wonton wrapper over the back of a tablespoon and press gently to form a well. Add filling to the center.
Moisten the wrapper edges with water, fold them up and around the filling, and pinch to seal.
Line a bamboo steamer with parchment paper and place the dumplings inside. Steam over medium heat for 10 minutes.
Brush steamed dumplings with garlic oil and sprinkle with crispy fried garlic before serving.

Keywords: Authentic Kanom Jeeb, Thai dumplings, pork dumplings, traditional Thai recipes, steamed Thai appetizer, kanom jeeb recipe