Kanom jeeb are Thai dumplings that are the perfect way to start a Thai meal.
Influenced by Chinese Pork Siu Mai, kanon jeeb is a Thai variation on the famous dumplings. Kanom Jeeb is prepared with minced (ground) pork and prawns that are mixed with a selection of aromatic Thai ingredients. This recipe is perfect served as a starter or main course.
This is a recipe from my cookbook ‘The Curry Guy Thai’.
What is kanom jeeb?
These small dumplings are perfect for picking up by hand or with chop sticks. Kanom jeeb means ‘pleated dumpling’ in Thai which is exactly what you are going to get here.
Although good on their own or simply with soy sauce, I have featured a recipe for my favourite sauce to serve with these.
What do you serve Kanom jeeb with?
You will find a massive selection of Thai recipes here.
You can definitely prepare the stuffing for kanom jeeb a day or two ahead of cooking. In fact the flavours will develop and your kanom jeeb will be even tastier.
You can also completely prepare these dumplings. To do so, dust a plate with a little flour and place the finished kanom jeeb on top. Cover tightly with plastic wrap and bring out when ready to steam.
Can these dumplings be frozen?
You bet! You can prepare them and then freeze in an air tight container.
Then completely defrost before steaming. I don’t recommend steaming kanom jeeb before freezing.
How do you steam the dumplings?
As you can see from the photo, a good bamboo steamer is the perfect steamer. Bamboo steamers are not expensive and can be purchased online or at specialty shops.
You could also just use a metal steamer. If you don’t have one of those, use a large saucepan and place a metal plate inside. Put your kanom jeeb on top and add just enough water to steam, ensuring the the water is below your plate with the kamon jeeb.
- 225g (8oz) fresh prawns (shrimp), peeled and deveined
- 4 garlic cloves, minced
- A pinch of ground white pepper 1 tbsp Thai fish sauce
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp grated palm sugar or honey 150g ( 5 1/2 oz) minced (ground) pork
- 1/2 tbsp cornflour (cornstarch) or tapioca flour
- 2 spring onions (scallions), finely chopped
- 30 wonton wrappers (round are best but you can use square wrappers with the corners chopped off )
- 1 carrot, peeled and finely diced, to garnish
- FOR THE DIPPING SAUCE
- 3 tbsp soy sauce
- 11⁄2 tsp dark soy sauce
- 1 tbsp sriracha sauce (see page
- 145 or shop-bought) 2 tbsp vinegar
- 1 tsp sugar (optional)
- Put the prawns (shrimp) into a food processor and blend – you want a coarse paste but you should still see a few small pieces of prawn. Set aside.
- Put the garlic, ground white pepper, fish sauce, soy sauce, sesame oil and palm sugar or honey into a bowl and whisk well with a fork to combine. Add the blended prawns and the pork and get in there with one hand to combine the marinade ingredients with the prawns and pork.
- At this point the mixture will be quite wet. Add the cornflour (cornstarch) or tapioca flour and continue stirring until the mixture becomes drier to the touch. Mix in the chopped spring onions (scallions) and set aside for 5 minutes to allow the flour to absorb the excess moisture.
- Take a wonton wrapper and place a good tablespoon of this mixture in the centre. Work the wrapper up the sides of the filling, pleating it if you can (although this isn’t really necessary for delicious kanom jeeb). Leave the top open and sprinkle with the diced carrot. Repeat with the remaining wonton wrappers and filling.
- Bring a saucepan of water to a boil. Place your little kanom jeeb in a steamer and set that over the pan of boiling water. I have a multi-layer steamer but you might need to do this in batches. Steam the kanom jeeb for 10 minutes.
- While these are steaming, make your dipping sauce. Combine the soy sauce, dark soy sauce, sriracha sauce and vinegar in a small bowl. Taste it; some sriracha sauces are sweeter than others so add more sugar if needed or leave it as is.
- Serve the kanom jeeb hot alongside the dipping sauce.
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Amount Per Serving: Calories: 129Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 976mgCarbohydrates: 25gFiber: 1gSugar: 5gProtein: 4g
I hope you enjoy this Thai Kanom jeeb recipe. If you do try it, please leave a comment. I’d love to hear from you.