Thai Steamed Dumplings (Kanom Jeeb)

Mix the filling

In a bowl, combine the pork, shrimp, jicama, garlic, cilantro root, light soy sauce, oyster sauce, sugar, white pepper, sesame oil, tapioca starch and egg white. Mix with your hand and knead firmly for a minute or two, almost like kneading dough — this step is what gives the filling its bouncy, springy texture instead of a crumbly one.

• 200 g ground pork
• 150 g shrimp
• 60 g jicama
• 2 cloves garlic
• 1 tbsp cilantro root
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp white pepper
• 1 tsp sesame oil
• 1 tbsp tapioca starch
• 1 egg white

✅ Done when: the mixture looks sticky, pale and holds together when pressed

Fry the garlic

Heat the oil in a small pan over medium-low heat. Add the sliced garlic and fry gently, stirring often, until golden and crisp — watch closely in the last minute, as it goes from golden to burnt very fast. Lift it out with a slotted spoon onto paper towels and keep the fragrant garlic oil for later.

• 6 tbsp vegetable oil
• 6 cloves garlic, sliced

✅ Done when: the garlic is golden brown and crunchy, not dark brown

Fill and pleat

Hold a wrapper in your palm and place about 1 heaped teaspoon of filling in the centre. Gather the edges upward around the filling and pleat them with your fingers, turning the dumpling as you go, so you end up with a small open cup with pleats around the side and the filling peeking out the top. Tap the base gently on the counter to flatten it so the dumpling stands upright, then set it aside; keep the remaining wrappers covered with a damp cloth so they don't dry out and crack.

• 30 wonton wrappers

✅ Done when: the dumplings stand upright with pleated sides and a flat base

Steam the dumplings

Line a steamer basket with cabbage or lettuce leaves (or lightly oiled parchment) so the dumplings don't stick. Arrange them with a little space between each one and steam over briskly simmering water at 100°C (212°F) for 8–10 minutes, until the wrappers look slightly translucent and the filling is firm and fully cooked through with no pink remaining in the pork.

• 4–5 cabbage or lettuce leaves

✅ Done when: the wrappers are translucent and the filling is firm and fully cooked

Make the dipping sauce

While the dumplings steam, stir together the light soy sauce, dark soy sauce, rice vinegar, sugar, chilies and ginger in a small bowl until the sugar dissolves. Taste and adjust: it should be salty, a touch sweet and a touch sour, with a gentle heat.

• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 2 red chilies
• 1 tsp ginger

✅ Done when: the sugar is dissolved and the flavours taste balanced

Finish and serve

Brush the hot dumplings lightly with the reserved garlic oil, then scatter the crispy fried garlic and chopped cilantro over the top. Serve immediately with the dipping sauce alongside.

• 6 cloves fried garlic (from step 2)
• 2 tbsp cilantro leaves