Kanom jeeb is the Thai take on Chinese pork siu mai, and it is one of my favorite snacks to make at home.
These tender, pork filled dumplings show up on Thai restaurant menus and dim sum carts, but they are surprisingly simple to prepare in your own kitchen. Serve them as a starter to a Thai meal, or set out a big plate for a casual gathering.
Kanom Jeeb Recipe: How To Make Authentic Thai Dumplings At Home 39
I like to pair them with a bright wonton dipping sauce, and if you enjoy this style of dumpling, you might also want to try Thai pork and shrimp wontons or Thai fried wontons.
Kanom jeeb is a steamed snack inspired by Chinese pork siu mai dim sum. The dumplings are usually filled with minced pork, shrimp, or a combination of both, then cooked in a traditional bamboo steamer and served with a savory dipping sauce.
The name tells you a lot about the dish. “Kanom” is the Thai word for snacks and sweets, while “jeeb” refers to the pleated look of the dumplings. You may also see it spelled khanom jeeb or kanom jeep.
Kanom Jeeb Recipe: How To Make Authentic Thai Dumplings At Home 40
The pronunciation is “kah nom jeep.” Once you know what to look for, you will spot them on menus and at market stalls with ease.
Thai dumplings recipe
This Thai dumplings recipe wraps a thin, silky dough around a filling of ground pork, fresh vegetables, and aromatic seasonings. The filling is flexible. You can use minced pork, shrimp, or a mix of both, depending on what you have and what you love.
The dumplings can be steamed, boiled, or deep fried for a crispy edge. I usually steam them because the texture stays soft and juicy, but a quick fry is a nice change when I want something crunchy.
Kanom Jeeb Recipe: How To Make Authentic Thai Dumplings At Home 41
They make a fitting appetizer alongside Thai dishes such as pad Thai or spicy green curry. A dipping sauce is essential in my book.
Try Thai sweet chili sauce, a special wonton dipping sauce, or a good store bought option when you are short on time.
Dumplings in Thailand
I still think about a little dim sum cart in a small rural Thai town. The vendor made everything from scratch, including the wrappers and the dipping sauce, and his dumplings were some of the best I have ever eaten.
His filling was all pork, which kept the dumplings delicious and affordable for everyone in the neighborhood. That memory inspired this recipe. I focus on minced pork because it is the classic choice, but if you like seafood, you can absolutely add shrimp.
Kanom Jeeb Recipe: How To Make Authentic Thai Dumplings At Home 42
The result is a snack that feels special without being complicated. Every time I steam a batch, I am reminded of that cart and the way good food can bring a community together.
Dumpling filling ideas
The classic filling starts with ground pork, but there is plenty of room to play. For vegetables and herbs, carrots, onions, and dried shiitake mushrooms are traditional. You can also add shredded cabbage, bean sprouts, spinach, chives, or green onions.
On the protein side, minced shrimp and pork are the usual picks, but minced chicken or beef works well too. A vegetable only mix makes a satisfying vegetarian version. I like to keep the vegetables finely diced so every bite is even.
Kanom Jeeb Recipe: How To Make Authentic Thai Dumplings At Home 43
If you are feeding a crowd, set out a few different fillings and let everyone choose their favorite. Just remember to keep the raw meat separate from the vegetables until you are ready to mix.
Ingredients
Most of these ingredients are available at Asian grocery stores and markets. Here are the exact amounts I use for this recipe, which makes about 40 dumplings.
Ingredient
Amount
Ground pork
14 oz or 3 1/4 cups
Egg
1
Coriander roots
2 small
Black peppercorns
2 tsp
Garlic
2 cloves
Carrots, finely diced
1/4 cup
Green onions, finely chopped
2 tbsp
Dried shiitake mushroom, soaked and finely chopped
2
Golden Mountain sauce
3 tbsp
White sugar
1 1/2 tbsp
Oyster sauce
2 1/2 tbsp
Cornstarch
1 tbsp
Dumpling wrappers
1 pack
Sesame oil
1 1/2 tablespoon
Garlic oil
To apply a small layer of oil to the wontons
Crispy fried garlic
To taste, for garnishing
Ground pork is the classic filling. It gives the dumplings a meaty flavor and a juicy texture, and it seasons the dough as it cooks. You can substitute chicken, shrimp, beef, or a combination if you prefer.
Wonton wrappers are very thin dough sheets. They come square or round, sold fresh in Thai markets and frozen in Asian grocery stores elsewhere. Coriander root and black peppercorns add peppery, refreshing notes that make the filling taste authentic.
Kanom Jeeb Recipe: How To Make Authentic Thai Dumplings At Home 44
Garlic brings a punch of aroma, while carrots, green onions, and dried shiitake mushrooms supply flavor and texture. Golden Mountain sauce, oyster sauce, and white sugar provide umami and a sweet savory seasoning. Sesame oil adds richness and a lovely aroma.
Cornstarch binds the filling so it holds together during cooking. A thin layer of garlic oil, made by deep frying chopped garlic with the crispy bits reserved as garnish, is brushed on before cooking to improve taste and appearance. The crispy fried garlic on top adds a crunchy finish.
For reference, each dumpling has about 37 calories, 1g carbohydrates, 2g protein, 3g fat, 1g saturated fat, 0.1g fiber, 1g sugar, 39mg sodium, and 11mg cholesterol.
How to make pork dumplings
This recipe makes about 40 dumplings. Prep time is 30 minutes, cook time is 20 minutes, and total time is 50 minutes. Here is the step by step method I use.
Kanom Jeeb Recipe: How To Make Authentic Thai Dumplings At Home 45Kanom Jeeb Recipe: How To Make Authentic Thai Dumplings At Home 46Kanom Jeeb Recipe: How To Make Authentic Thai Dumplings At Home 47Kanom Jeeb Recipe: How To Make Authentic Thai Dumplings At Home 48Kanom Jeeb Recipe: How To Make Authentic Thai Dumplings At Home 49
Pound the aromatics. Pound coriander roots, black peppercorns, and garlic with a mortar and pestle until you have a fragrant, coarse paste.
Mix the seasonings. In a mixing bowl, combine Golden Mountain sauce, white sugar, sesame oil, and oyster sauce. Stir until the sugar dissolves.
Blend the filling. Add ground pork to a blender or food processor with the sauce mixture, egg, and tapioca starch. Pulse until it reaches a smooth texture that will be easy to spoon into the dumpling wrappers. The recipe card also lists cornstarch as the binder, so you can use that if you have it on hand.
Combine everything. Transfer the ground filling mixture to a large mixing bowl. Thoroughly combine it with the crushed spice mixture from step 1 and your finely diced vegetables.
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. Pinch to seal while the dumpling is nestled in the spoon to maintain the perfect shape. Brush each dumpling with a little garlic oil.
Steam and serve. Prepare your steamer by lining it with parchment paper to prevent sticking. Cover and steam over medium heat for 10 minutes until the dumplings are cooked through and the wrappers are translucent. Enjoy hot, sprinkled with crispy fried garlic.
If you are new to shaping dumplings, do not worry about making them perfect. The spoon trick keeps them steady, and even a slightly messy pleat will taste wonderful once steamed.
Kanom Jeeb Recipe: How To Make Authentic Thai Dumplings At Home 50
Kitchen tools
You do not need a lot of special equipment, but these tools make the process easier.
A rolling pin if you want to make wrappers from scratch.
A small spoon for portioning the filling.
A large mixing bowl for the filling.
A mortar and pestle for crushing the spices.
A small brush for applying garlic oil.
A bamboo steamer or steaming pot.
Serving suggestions
These dumplings work well as an appetizer or a light snack. Serve them with a selection of dipping sauces and provide chopsticks or toothpicks for eating. A final sprinkle of crispy fried garlic adds texture and aroma.
I like to keep the dumplings warm in the steamer and bring them to the table in batches so everyone gets them at their best.
Dipping sauce options
The blog offers a range of traditional Thai sauces to match the dumplings, covering spicy, sweet, sour, and salty flavor preferences. My suggested options include authentic Thai peanut sauce, Thai tamarind dipping sauce, vinegar dipping sauce, Thai sweet chili sauce, and Thai green chili sauce.
If you are not sure where to start, Thai sweet chili sauce is a crowd pleaser. For a bolder kick, go with the green chili sauce. A simple vinegar dip with a little chili is also lovely when you want the pork to shine.
More Thai appetizers
To round out a full Thai meal, pair the dumplings with other Thai appetizers. Try spicy fried chicken made without buttermilk, Thai shrimp rolls with peanut sauce, tod mun pla (Thai fish cakes), Thai chicken wings, or moo ping (Thai grilled pork skewers).
Set out a few of these and you have a party spread that everyone will remember. I often make a smaller batch of kanom jeeb and add one or two other starters so the table feels abundant without a lot of extra work.
How to store and reheat
For short term storage, let the dumplings cool completely. Then keep them in an airtight container in the refrigerator for up to 2 days. To freeze, arrange the dumplings spaced apart on a tray and place the tray in the freezer.
Once they are solid, move them to a freezer bag, where they keep for several weeks or months. Reheat by steaming until warm. Frozen dumplings can go straight into the steamer without thawing, just steam them a little longer.
Boiling, pan frying, or deep frying are also options for reheating. I usually steam them because it keeps the wrappers soft, but a quick pan fry gives a nice golden edge. Always make sure the filling is heated all the way through before serving.
FAQs
What is kanom jeeb?
Kanom jeeb is a Thai steamed dumpling inspired by Chinese siu mai. It features a savory filling of minced pork, often with shrimp, seasoned with coriander root, garlic, and white pepper. The name translates to pleated snack, referring to the folded top of each dumpling. It is a popular Thai street food snack and dim sum item served with a dipping sauce.
How do you make kanom jeeb dumplings?
To make kanom jeeb, pound coriander roots, black peppercorns, and garlic into a paste. Combine ground pork, egg, golden mountain sauce, oyster sauce, sesame oil, sugar, and cornstarch, then blend until smooth. Mix in the spice paste and finely diced carrots, green onions, and shiitake mushrooms. Place a wonton wrapper over a spoon, add filling, moisten edges, and fold to seal. Steam over medium heat for 10 minutes until the wrappers are translucent.
What is the difference between kanom jeeb and siu mai?
While kanom jeeb is the Thai version of Chinese siu mai, the key difference is the seasoning. Kanom jeeb uses a distinctive aromatic paste made from fresh coriander root, white peppercorns, and garlic, which creates a uniquely Thai flavor profile. It is also often served with Thai-style dipping sauces like sweet chili sauce or a vinegar-soy sauce with chilies.
Can I freeze kanom jeeb dumplings?
Yes, you can freeze kanom jeeb dumplings for several weeks or months. To freeze, arrange the uncooked dumplings in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag. To cook from frozen, steam them directly, adding 3 to 5 minutes to the cooking time until the filling is cooked through.
Kanom Jeeb (Thai Dumplings Recipe) Kanom jeeb is the Thai take on Chinese pork siu mai, and it is one of my favorite snacks to make at home. These tender, pork filled dumplings show up on Thai restaurant menus and dim sum carts, but they are surprisingly simple to prepare in your own kitchen.
Total Time:50 min
Yield:40 dumplings 1x
Ingredients
Scale
Ingredients 14 oz or 3 1/4 cups ground pork 1 egg 2 small coriander roots 2 tsp black peppercorns 2 cloves garlic 1/4 cup carrots, finely diced 2 tbsp green onions, finely chopped 2 dried shiitake mushroom, soaked and finely chopped 3 tbsp golden mountain sauce 1 1/2 tbsp white sugar 2 1/2 tbsp oyster sauce 1 tbsp cornstarch 1 pack dumpling wrappers 1 1/2 tablespoon sesame oil garlic oil, to apply a small layer of oil to the wontons crispy fried garlic, to taste, for garnishing
Instructions
Instructions 1-Pound coriander roots, black peppercorns, and garlic: Pound coriander roots, black peppercorns, and garlic with a mortar and pestle. 2-Combine golden mountain sauce, white sugar, sesame: Combine golden mountain sauce, white sugar, sesame oil, and oyster sauce in a mixing bowl. 3-Add ground pork into a blender or: 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. 4-Transfer the ground dumpling filling mixture to: 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. 5-To easily shape the dumplings, place a: 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. 6-Prepare your steamer by lining it with: 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.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
