Khanom Jeeb (Thai Style Steamed Dumplings)

Khanom Jeeb are the Thai interpretation of Chinese Sui Mai (steamed pork dumplings). There are usually some minor differences between the Chinese and Thai versions such as the use of white pepper and coriander root. For my version, I’ve decided to use the Chinese ingredients but add Thai herbs and flavours to the mixture and dipping sauce…

Depending on the size you make them, my recipe should do about 40-60 dumplings, halve the ingredients for less/ double up for more…

• A pack of yellow dumpling skins (sorry this is one you will need to go to an Asian grocers for)


• Half a packet of pork mince (roughly 300g)


• Half a tin of water chestnuts, cut into a fine dice


• A small handful of Chinese black fungus, soaked in boiling water until re hydrated then chopped into fine strips (optional and another specialist ingredient)


• 4 spring onions, finely chopped


• 2 red chillies, finely chopped


• 3 cloves garlic


• 1-2 stalks of lemongrass (ends trimmed, outer layers removed and the rest very finely diced (most supermarkets sell it fresh now)


• A thumb sized piece of galangal, very finely diced (some supermarkets sell this- morrisons does) or if is often sold in jars)


• A pinch of sugar


• a good splash of fish sauce (nam pla) all supermarkets sell it

Stir the ingredients (apart from the dumpling skins!) in a bowl until all the ingredients are well mixed.

Make a circle shape with your thumb and forefinger and lay a dumpling skin over the top. Take a heaped spoonful of the mixture and place it in the centre of the skin, letting it fall into the well you’ve made. Shape the skin around the filling and use a clean spoon to level off the top Repeat- many times! When you’ve used all your ingredients up. Place the finished dumplings in either a greaseproof paper lined bamboo steamer or concoct a similar version with a colander/sieve- just remember to line it otherwise you’ll leave most of the dumpling skin behind! Steam the dumplings, in batches if needed, for 10 minutes over rapidly boiling water.

While the steaming is going on, make a quick dipping sauce…

• finely chop a few red or green chillies


• put them in a small bowl with a good splash of soy sauce


• and a smaller splash of fish sauce


• with a pinch of sugar and stir well.

and serve!