Name: Thai-Style Pork and Shrimp Dumplings (Khanom Jeeb)
Prep time: 45 min
Cook time: 15 min
Yield: 6 servings
Ingredients: 3 tablespoons vegetable oil; 3 cloves garlic, minced; 5 whole black peppercorns; 2 cloves garlic, peeled; Salt to taste; 2 cilantro stems, chopped; 5 ounces ground pork; 5 ounces shrimp, minced; 5 water chestnuts, minced; 1 tablespoon dark soy sauce; 1 tablespoon white sugar; 1 teaspoon fish sauce; 1 teaspoon tapioca starch; 1 teaspoon light soy sauce; 0.5 teaspoon salt; 25 wonton wrappers, or as needed; 3 tablespoons rice vinegar; 3 tablespoons light soy sauce; 1 tablespoon white sugar; 2 scallions, sliced into thin rings; 1 bird's eye chile, or more to taste (Optional)

Ready in: 1h

Serves: 6 servings

Ingredients: 21

Discover the exquisite flavors of Khanom Jeeb, a delightful Thai adaptation of classic Chinese dim sum. These tender dumplings combine the succulent goodness of pork and shrimp, complimented by aromatic garlic oil and a luscious dipping sauce.

Ingredients

3	tablespoons vegetable oil
3	cloves garlic, minced
5	whole black peppercorns
2	cloves garlic, peeled
•	salt to taste
2	cilantro stems, chopped
5	ounces ground pork
5	ounces shrimp, minced
5	water chestnuts, minced
1	tablespoon dark soy sauce
1	tablespoon white sugar
1	teaspoon fish sauce
1	teaspoon tapioca starch
1	teaspoon light soy sauce
¹⁄₂	teaspoon salt
25	wonton wrappers, or as needed
3	tablespoons rice vinegar
3	tablespoons light soy sauce
1	tablespoon white sugar
2	scallions, sliced into thin rings
1	bird's eye chile, or more to taste (Optional)

Instructions

1.	Heat vegetable oil in a small skillet over medium-low heat; add minced garlic. Slowly cook garlic until golden brown, about 5 minutes. Remove skillet from heat.
2.	Crush peppercorns using a mortar and pestle until powdery. Add peeled garlic and a pinch of salt; crush into a paste. Mix cilantro stems into the paste.
3.	Mix the aromatic paste with pork, shrimp, water chestnuts, dark soy sauce, white sugar, fish sauce, tapioca starch, light soy sauce, and salt in a large bowl. Spoon the flavorful mixture into each wonton wrapper, fold the wrapper over the filling, sealing the edges to create a delicate pouch.
4.	Place a steamer insert into a saucepan, fill with water just below the bottom of the steamer. Bring water to a boil, add wontons, cover, and steam until the filling is cooked through, about 10 minutes.
5.	Whisk together rice vinegar, light soy sauce, white sugar, scallions, and bird's eye chile in a bowl to create a well-mixed dipping sauce.
6.	Present the Khanom Jeeb elegantly with a drizzle of garlic oil and the delectable dipping sauce served on the side.