Ingredients:

  • 300g ground pork (lean blend)
  • 200g raw shrimp, peeled, deveined, and roughly chopped
  • 35 round wonton wrappers
  • 1/2 cup water chestnuts, finely minced
  • 5 cloves garlic, peeled
  • 4 coriander roots
  • 1 tbsp white peppercorns
  • 1 large egg white
  • 2 tbsp tapioca starch
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp granulated sugar
  • 1 tsp sesame oil
  • 2 tbsp black soy sauce (sweet)
  • 1 tbsp light soy sauce (for dipping)
  • 1 tbsp rice vinegar
  • 1 tsp chili oil
  • Neutral oil
  • Minced garlic

Instructions:

  1. Pound the 5 garlic cloves, 4 coriander roots, and 1 tbsp white peppercorns into a smooth paste. Smell Check: The aroma should be sharp, pungent, and slightly spicy.
  2. In a large bowl, combine the 300g pork, 200g chopped shrimp, water chestnuts, and the aromatic paste. Add the egg white, 2 tbsp tapioca starch, oyster sauce, soy sauce, sugar, and sesame oil. Mix vigorously in one direction for 5 minutes until the meat becomes tacky and pale. Note: This mechanical action develops the 'springy' texture.
  3. Place 1 tbsp of filling in the center of a wonton wrapper. Moisten the edges with water. Pleat the edges upward, leaving the top open like a little crown. Note: Squeeze the 'waist' of the dumpling gently to ensure the filling is packed tight.
  4. Line your steamer with perforated parchment or cabbage leaves. Arrange the 35 dumplings so they don't touch. Steam for 12 minutes until the wrappers are translucent and the pork is firm. Note: Over steaming will make the wrappers mushy.
  5. While steaming, prepare the topping. If you aren't using pre made garlic oil, sizzle minced garlic in neutral oil until it turns a pale straw color. Smell Check: The garlic should smell nutty and toasted, not burnt.
  6. Combine the black soy sauce, light soy sauce, rice vinegar, and chili oil. Note: The sweetness of the black soy balances the heat of the chili oil.
  7. Brush the hot dumplings generously with the garlic oil and top with the fried garlic bits. Note: The oil prevents the dumplings from sticking together as they cool.
  8. Serve Immediately. Plate the dumplings while the steam is still rising. The contrast between the hot, juicy interior and the cool, tangy dipping sauce is the hallmark of stellar Kanom Jeeb.