I wanted to share a dim sum favorite among many, including Thai people, and that is Kanom Jeeb, also known as Pork Siu Mai Dumplings. Kanom Jeeb is a Chinese dumpling made of pork and shrimp. Thai people adopted this Chinese dish and called it Kanom Jeeb. Kanom Jeeb in Thai translates to pleated dumpling.
- 1/8 tsp sugar
- 1/8 tsp baking soda
- 1/4 tsp corn starch
- 1/4 tsp salt
- 1/4 lb shrimp
- 1/2 lb pork loin or ground pork
- 1 tsp soy sauce
- 1 tsp rice wine
- 1 tsp sesame oil
- 1 tsp oyster sauce
- 1 egg white
- 1 slice of ginger (optional)
- 1 pack wonton wrappers
- 2 shiitake mushrooms
- pinch of pepper
- carrots for garnish
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Soak Shiitake Mushrooms for 15 minutes. After, mince the shiitake mushrooms. Next, cut the slice of ginger and mince it (Adding ginger is optional. Skip this step if you do not want to add ginger).
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Chop the pork and shrimp in very small piece or ground the pork and shrimp in a food processor. If you use ground pork, you can skip this step.
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In a bowl, add in the pork, salt, pepper, sugar, baking soda, corn starch, soy sauce, rice wine, oyster sauce, egg white, ginger (optional), and mushrooms. Mix these ingredients together.
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After mixing, add the shrimp and sesame oil. Mix again and refrigerate the filling for 1 hour.
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Prepare your wrappers. If the wrappers are squared. Use a metal measuring cup and press down on the wrapper like a cookie cutter so the wrapper is cut into a circle. If you have round wonton wrappers, skip this step.
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Take one tablespoon of the filling and place it at the center of the wonton wrapper. Create pleats around the dumpling. Pat down the top and bottom to create a flat surface. Mince carrots and garnish on top of the sui mai.
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Place Siu Mai in a steamer for 15 minutes.