Thai Style Dumplings (ขนมจีบไทย)

by Tataya Kudo - February 09, 2014

Many of Thai dishes has originated in China. Technically, they are Chinese. There are so many overlapped, but Thai cooking has its own interpretation of similar dishes, and with an array of unique ingredients not found in China. Take the expansive menu of traditional Chinese food, infuse it with local flavors and cooking styles and you have something that is distinctively Thai and utterly delicious.

One of my favorite Thai Chinese food is dumplings of which cooked with minced pork, seasoned with garlic, pepper and soy sauce, and drenched with aromatic fried garlic and spicy sweet soy sauce. I really like this soy sauce. It's a wonderful condiment, sweet, sourly, spicy and salty all in one. If you ever been to Bangkok, you probably find many Thai style dumplings stalls in almost every street corner. These Thai style dumplings are very popular. The reason is very simple: not many people can resist soft, tender, scrumptious, a little fatty pork dumplings in spicy flavorful sauce. They make a wonderful, substantial snack everyone would love.

Now with a handful of key ingredients you ought to try this recipe out. I am sure you will love it. Below is my Thai style dumplings recipe.

Ingredients

minced shrimp 1/4 cup

minced pork 150 grams

1 coriander root, chopped

1/2 tablespoon chopped garlic

1/4 white peppercorns, pound

3 tablespoon egg white

1 teaspoon sugar

3/4 tablespoon Maggi seasoning sauce

1/4 tablespoon Thai light soy sauce

wonton wrappers

fried-garlic and coriander to garnish

dipping sauce

1 tablespoon dark sweet soy sauce

3 tablespoon distilled white vinegar

3 tablespoon sugar

3 tablespoon Thai light soy sauce

1 teaspoon chopped red chilies pepper

Preparation

We'll start with the filling. Place minced pork and minced shrimp in the mixing bowl, then add garlic, white pepper, egg white, sugar, seasoning sauce and soy sauce in there. Massage the marinate all over the pork and shrimp.

Then let the filling sit in the fridge for 45 minutes for the taste to incorporate and grow.

Meanwhile, prepare the dipping sauce by bring all the ingredients in to a simmer. Keep stirring to prevent burning. When the sugar is dissolved, remove from heat.

Now, bring the filling out of the fridge. We're ready to wrap the dumpling now. Scoop 1 tablespoon of the filling and place it on the center of the wrapper. It 's really important to measure the filling to ensure each dumpling will cook evenly.

Then moisten the edge with water, then wrap the dumpling your favorite way. What I like to do is pinching each edge against the filling. Well, it's not very pretty, but will do.