| | | |

Kanom Jeeb (Thai Dumplings Recipe)

This post may contain links to affiliate websites, such as Amazon, and I receive an affiliate commission for any purchases made by you using these links. I appreciate your support!

Kanom jeeb, the beloved Thai version of Chinese pork siu mai, is a staple at Thai restaurants and dim sum carts. It’s a tender, pork-filled snack that’s the perfect start to any Thai meal. This Thai dumplings recipe is simple, flavorful, and authentic!

Steamed kanom jeeb, Thai dumplings, with crispy garlic topping, served with a spicy soy dipping sauce.

Pair these pork dumplings with my irresistibly delicious wonton dipping sauce – also try my Thai pork and shrimp wonton recipe and Thai fried wonton!

What is kanom jeeb

Kanom jeeb is a steamed snack inspired by a staple in Chinese cuisine: pork siu mai dim sum. These Thai dumplings are often filled with minced pork and/or shrimp. Steamed in a traditional bamboo steamer, they’re typically served with a savory dipping sauce.


Kanom jeeb is a Thai term that means “pleated dumpling” or “pleated snack”. “Kanom” is the word for Thai snacks and sweet, while “jeeb” refers to the pleated look of these dumplings.

Kanom jeeb, also known as khanom jeeb or kanom jeep, is pronounced as “kah-nom jeep”.

A close-up view of uncooked kanom jeeb dumplings.
Uncooked kanom jeeb ready for steaming!

Thai dumplings recipe

These Thai pork dumplings are wrapped in thin, silky dough, and filled with fresh vegetables, aromatic seasonings, and ground pork.

Steam them, boil them, or give them a crispy edge by deep-frying. Each method is a winner, these are seriously addictive!

Choose minced pork, shrimp, or both – this easy dumpling recipe is so versatile.

Kanom jeeb Thai dumplings in a bamboo basket with a spicy dipping sauce and chopsticks.

They’re the perfect appetizer for Thai meals. Whether you’re having pad Thai or a spicy green curry, these are the dumplings you’ll want to have on repeat.

Don’t forget a dipping sauce, an absolute must! Enjoy them with my Thai sweet chili sauce, my special wonton dipping sauce, or even a quick store-bought alternative.

Dumplings in Thailand

In my small rural town, there’s a local legend driving around a dim sum cart. He crafts THE BEST Thai dumplings you can imagine, all from scratch.

His wrappers are homemade, his filling is irresistible, and that dipping sauce is to dream about.

Comparison of unwrapped Thai dumpling wrappers alongside their packaging.
Two types of dumpling wrappers are available: one for deep-frying (left) and one for steaming and boiling (right). Thick wrappers are for frying, make sure to pick the one suited for your cooking method.

He shared his secret: it’s all pork in his steamed dumplings, keeping it delicious and affordable.

Inspired, I set out to whip up the best Thai dumplings recipe, focusing on just minced pork.

Of course, feel free to toss add some shrimp if you’re a fan of seafood!

Dumpling filling ideas

  • Vegetables and herbs: Carrots, onions, and dried shiitake mushrooms are classic options. Shredded cabbage, bean sprouts, spinach, chives, and green onions can be used for dumplings.
  • Proteins: Besides minced shrimp and pork, try minced chicken or beef, or go vegetarian with a vegetable-only mix.

Ingredients

Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.


Ingredients for kanom jeeb recipe labeled: pork, carrots, green onions, shiitake mushrooms, egg, oyster sauce, golden mountain, sesame oil, cornstarch, sugar, wonton wrappers, garlic, coriander root, and black peppercorns.
  • Pork – Pork is a classic choice in the filling of khanom jeeb, it adds a meaty flavor and minced pork has a great texture and juicy bite. The meat is infused with spices and seasonings, and during the cooking process it gives flavor to the dough as well. Besides pork, you can use chicken, shrimp, beef, or a combination of those as well.
  • Wonton wrappers – Wonton wrappers are very thin sheets of dough that are used to make Thai-style wontons. They’re easy to fold in the palm of your hand, and the most common shapes are square and round. In Thailand, they’re sold fresh at food markets, but outside Asia you can find them frozen in Asian grocery stores.
  • Coriander root, black peppercorns – Coriander root and black peppercorns bring a peppery flavor and refreshing taste to the dumplings. If you’re not so fond of them, you can simply omit them. You’re free to adjust the ingredients to suit your taste and create personalized khanom jeeb that the whole family can enjoy.
  • Garlic, carrots, green onions, dried shiitake mushrooms – These vegetables create flavor and texture. They’re my favorite choice of vegetables for this Thai dumplings recipe.
  • Golden mountain sauce, oyster sauce, white sugar – My choice of seasonings for adding an umami and sweet and savory flavor. These are popular ingredients of Thai cuisine and a common choice to enhance the flavor of our dishes.
  • Sesame oil – An oil from roasted sesame seeds, adds a rich flavor and pleasant aroma.
  • Cornstarch – Cornstarch acts as a binding agent, and it helps to bind the ingredients together, so they don’t fall apart during the cooking process.
  • Garlic oil – Before cooking the dumplings, applying a small layer of garlic oil greatly enhances the taste and makes them more visually appealing. Garlic oil is made by deep-frying chopped garlic, and the crispy fried garlic can be used as garnishing when serving.

How to make pork dumplings

Freshly pounded coriander root, peppercorns, and garlic in a mortar.

Step 1: Pound coriander roots, black peppercorns, and garlic with a mortar and pestle.

Sauce mixture in glass bowl.

Step 2: Combine golden mountain sauce, white sugar, sesame oil, and oyster sauce in a mixing bowl.

Ground dumpling filling mixture in a food processor.

Step 3: Add ground pork into a blender or food processor with your sauce mixture, egg, and tapioca starch. Pulse until it reaches a smooth texture that will be easy to spoon into the dumpling wrappers.

A bowl of mixed ground meat with herbs and spices.

Step 4: Transfer the ground dumpling filling mixture to a large mixing bowl and thoroughly combine with the crushed spice mixture of step 1 and your finely diced vegetables.

Step-by-step guide showing the process of filling and folding Thai dumplings using wonton wrappers.

Step 5: To easily shape the dumplings, place a wonton wrapper over the concave side of a tablespoon, press gently to create a well, add the filling to the center, lightly moisten the edges of the wrapper with water, then fold the edges up and around the filling, pinching to seal while nestled in the spoon to maintain the perfect shape.

Collage showing the steps of steaming Thai dumplings, from raw to fully cooked and ready to serve.

Step 6: Prepare your steamer by lining it with parchment paper to prevent sticking. Cover and steam over medium heat for 10 minutes until they’re cooked through, and the wrappers are translucent. Enjoy hot.

Kitchen tools

  • Rolling pin if you’re making dumpling wrappers from scratch.
  • Small spoon for portioning the filling into each wrapper.
  • Large mixing bowl for combining the filling.
  • Mortar and pestle for crushing spices.
  • Small brush for applying garlic oil.
  • Bamboo steamer or steaming pot.

Serving suggestions

Serve your kanom jeeb as a delightful appetizer or as a light snack. Pair with an array of dipping sauces and offer chopsticks or toothpicks. Sprinkle with crispy fried garlic for a finishing touch.

Dipping sauce options

This Thai food blog is a goldmine of traditional Thai sauces. Whether you like spicy, sweet, sour, or salty, you’ll find the perfect match for your Thai dumplings:

More Thai appetizers

These Thai appetizers complement the dumplings, for a complete Thai meal.

How to store and reheat

For short-time storage, refrigerate the dumplings. Before storing, allow the dumplings to cool down completely. Tuck them away in an airtight container and keep them in the fridge for up to two days.

Freezing instructions: For longer storage, you can freeze dumplings by laying them out separately on a tray, stored in the freezer. Once the dumplings are frozen, you can transfer them to a freezer bag and store them for several weeks or months.

Reheating instructions: When you’re ready, reheat the dumplings by steaming them until they’re warm. If they’re frozen, no need to thaw, just extend the steaming time. Alternatively, you can choose to boil, pan-fry, or deep-fry them.

Frequently asked questions

Can I customize the filling?

Yes! Feel free to add extra seasoning, vegetables, or other protein. Make this recipe your own by experimenting with different flavors. Turn it into a vegan recipe by swapping oyster sauce for mushroom sauce.

How much fat is in khanom jeeb?

The fat content in khanom jeeb varies based on the filling and preparation method. Typically, each dumpling has about 1–3 grams of fat, mainly from the pork or shrimp filling and any added oils.

Can I make dumplings in advance?

Yes, you can store them in your refrigerator for up to 2 days after cooking them. Additionally, you can shape them and store in your refrigerator until you’re ready to cook. Another option is to freeze them for later use.

What sauces go well with Thai dumplings?

Thai dumplings pair wonderfully with a soy-based sauce or a Thai sweet chili sauce.

Are Thai dumplings gluten-free?

Thai dumplings are typically not gluten-free, because the wrappers are usually made from wheat flour. However, it is possible to make or find gluten-free versions by using wrappers made from gluten-free flours such as rice flour or tapioca starch.

Related Thai appetizer recipes you’ll love

Loved reading this kanom jeeb recipe? Please make my day by dropping a star rating and/or a comment below! Follow me on FacebookInstagram, and Pinterest.

 

Kanom Jeeb (Thai Dumplings Recipe)

Steamed kanom jeeb, Thai dumplings, with crispy garlic topping, served with a spicy soy dipping sauce.
Learn how to make kanom jeeb, Thai dumplings, and pair them with a dipping sauce of your choice.
Praew
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Cuisine Thai
Course Appetizer, Snack
Serving Size 40 dumplings

Ingredients

  • 14 ounces ground pork
  • 1 egg
  • 0.35 ounces coriander root
  • 0.18 ounces black peppercorns
  • 0.35 ounces garlic
  • 1.05 ounce carrots finely diced
  • 0.7 ounces green onions finely diced
  • 0.35 ounces dried shiitake mushroom finely diced
  • 3 tablespoons golden mountain sauce
  • 1.5 tablespoon white sugar
  • 2.5 tablespoons oyster sauce
  • 1 tablespoon cornstarch
  • 1 package of dumpling wrappers
  • garlic oil to apply a small layer of oil to the wontons
  • crispy fried garlic to taste, for garnishing
  • 1.5 tablespoon sesame oil

Instructions

  • Pound coriander roots, black peppercorns, and garlic with a mortar and pestle.
  • Combine golden mountain sauce, white sugar, sesame oil, and oyster sauce in a mixing bowl.
  • Add ground pork into a blender or food processor with your sauce mixture, egg, and tapioca starch. Pulse until it reaches a smooth texture that will be easy to spoon into the dumpling wrappers.
  • Transfer the ground dumpling filling mixture to a large mixing bowl and thoroughly combine with the crushed spice mixture of step 1 and your finely diced vegetables.
  • To easily shape the dumplings, place a wonton wrapper over the concave side of a tablespoon, press gently to create a well, add the filling to the center, lightly moisten the edges of the wrapper with water, then fold the edges up and around the filling, pinching to seal while nestled in the spoon to maintain the perfect shape.
  • Prepare your steamer by lining it with parchment paper to prevent sticking. Cover and steam over medium heat for 10 minutes until they’re cooked through, and the wrappers are translucent. Enjoy hot.

Notes

  • Use the nutrition card in this recipe as a guideline.
  • Serve as an appetizer, as a snack, or as a light meal with a dipping sauce such as soy sauce, Thai sweet chili sauce, or my homemade wonton dipping sauce.
  • Experiment with different fillings such as pork, shrimp, chicken, beef, or vegetables-only.

Similar Posts

11 Comments

  1. 5 stars
    These dumplings turned out so well. I substituted cilantro stems (the bottoms of them which would have been right above the bulb before cutting) for the fresh coriander since it is very difficult to find fresh coriander in Pennsylvania, and I thought the cilantro flavor was a bit too strong. When I make these again (which I will be doing in the next few weeks), I will use .2 oz instead of .35 oz. I’m going to try my hardest to find fresh coriander first, though. Thank you!

  2. I would like to try this, but I don’t have the steamer basket or pot. How long would they need to be fried, if I choose that method instead? Is it deep frying, or more like saute? Thanks!

    1. Hey Jennifer! You can do both pan fry or deep fry! In our Thai restaurant we used to deep fry them and they were really crispy like this. If you deep fry them they will float to the top once ready. About 3-4 minutes. For pan-frying, you simply heat a bit of oil in a pan, add the dumplings, and let them cook until golden brown on each side.

5 from 7 votes (4 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating