Steamed Thai Pork Dumplings (Print Version)

# Ingredients:

→ Dumpling Filling

01 - 14 ounces ground pork (not too lean for better flavor)
02 - 1 fresh egg
03 - About 10g coriander root, chopped (use the roots, not the leaves!)
04 - 5g black peppercorns, whole
05 - 10g garlic cloves, peeled
06 - 30g carrots, finely diced into tiny cubes
07 - 20g green onions, finely sliced
08 - 10g dried shiitake mushrooms, soaked until soft then minced
09 - 3 tablespoons Golden Mountain sauce (or substitute with light soy sauce)
10 - 1½ tablespoons white sugar
11 - 2½ tablespoons oyster sauce
12 - 1 tablespoon cornstarch
13 - 1½ tablespoons sesame oil

→ For Assembly and Garnish

14 - 1 package square dumpling wrappers (wonton wrappers work perfectly)
15 - A small bowl of water for sealing the edges
16 - Garlic oil for brushing the finished dumplings
17 - Crispy fried garlic bits for sprinkling on top

# Instructions:

01 - In a mortar and pestle, pound together the coriander roots, black peppercorns, and garlic until you get a rough paste. This releases all those amazing Thai flavors. If you don't have a mortar, just mince everything super fine with a knife or blitz quickly in a small food processor.
02 - In a bowl, stir together the Golden Mountain sauce, sugar, sesame oil, and oyster sauce until the sugar dissolves. This sweet-savory mix is what gives these dumplings their unique Thai flavor.
03 - Put your ground pork in a food processor or blender, then add the sauce mixture you just made, the egg, and cornstarch. Pulse several times until it's all smooth and sticky. Don't overdo it - just enough to make a mixture you can easily spoon into wrappers.
04 - Scrape the meat paste into a mixing bowl and add your spice paste from the mortar. Then mix in your finely diced carrots, green onions, and mushrooms. Stir until everything is evenly distributed through the meat mixture.
05 - Here's a neat trick: place a wrapper over the back of a tablespoon to create a little cradle. Add about a teaspoon of filling in the center, dab water around the edges with your finger, then fold the sides up and pinch them together, leaving the top open. The spoon helps maintain that classic dumpling shape while you work.
06 - Line your steamer with parchment paper (poke a few holes for steam to come through). Arrange the dumplings so they're not touching. Cover and steam over medium heat for about 10 minutes until the wrappers turn translucent and the filling is fully cooked. Brush with a little garlic oil and sprinkle with crispy garlic before serving hot.

# Notes:

01 - Kanom Jeeb are Thai-style shumai, influenced by Chinese cuisine but adapted with Thai flavors and ingredients.
02 - These freeze beautifully! Arrange uncooked dumplings on a tray, freeze until solid, then transfer to freezer bags. Steam directly from frozen, just add 3-4 extra minutes to the cooking time.
03 - Serve with a simple dipping sauce of soy sauce mixed with a little vinegar, or try Thai sweet chili sauce for a spicy-sweet kick.

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