Thai cuisine · Breakfast & Eggs

Khanom Jeeb

Open-topped dumplings with chicken-shrimp filling, steamed and served with garlic oil and soy dip.

Ingredients · for 4 servings

• 30 gyoza wrappers (Asian grocery store)
• 250 g ground chicken
• 200 g shrimp
• 1 egg
• 3 cloves garlic
• 1 piece ginger (3 cm)
• 2 tbsp light soy sauce
• 1 tsp white pepper
• 1 tbsp cornstarch
• 1 tsp sesame oil
• 3 tbsp oil
• 1 carrot

Instructions

1. Peel and devein the shrimp and chop roughly; finely grate the ginger and finely chop two cloves of garlic.
2. Mix the ground chicken, shrimp, ginger, chopped garlic, egg, 1 tbsp light soy sauce, white pepper, cornstarch and sesame oil vigorously into a cohesive mixture and chill for 15 min.
3. Place a heaping teaspoon of filling in the center of each wrapper, pull the dough up around it, and press together in your fist into an open-topped little basket, smoothing the filling on top.
4. Finely dice the carrot, set a few cubes on each open filling, and place the dumplings on oiled parchment paper in a steamer insert.
5. Steam covered over boiling water for 12–14 min until the dough looks glossy and translucent and the filling is firm.
6. Fry the last clove of garlic, sliced, in the oil until golden brown, drizzle over the dumplings, and serve hot with the remaining soy sauce as a dip.