Thai Kanom Jeeb with Shrimp and Pork

Thai dumplings with shrimp and minced pork, steamed and served with a spicy lime and fish sauce dip. The juicy filling meets the sweet-sour-spicy dip.

By yumbelo · 2 servings · 45 minutes

Ingredients

• 150 g Shrimp, peeled and finely chopped
• 100 g Ground pork
• 2 Stück Spring onions, finely sliced
• 2 Stück Garlic cloves, finely chopped
• 1 TL Ginger, freshly grated
• 1 EL Fish sauce
• 1 TL Soy sauce
• 1 TL Sugar
• 1 TL Cornstarch
• 0.5 Bund Coriander, chopped
• 16 Stück Wonton wrappers
• 1 EL Cooking oil
• 1 Stück Garlic clove, finely chopped (for the dip)
• 2 Stück Thai chilies, finely chopped
• 2 EL Lime juice
• 1 EL Fish sauce (for the dip)
• 1 TL Sugar (for the dip)
• 2 EL Water

Method

1. Mix the shrimp, ground pork, spring onions, garlic, ginger, fish sauce, soy sauce, sugar, cornstarch, coriander, and a pinch of salt and pepper thoroughly in a bowl until a homogeneous mixture forms.
2. For the dip, stir together the garlic, Thai chilies, lime juice, fish sauce, sugar, and water until the sugar has dissolved, then set aside.
3. Place one heaping teaspoon of the filling in the center of a wonton wrapper. Brush the edges with a little water, fold the wrapper into a triangle, and press the edges firmly together.
4. Place the dumplings on a floured plate or one lined with baking paper so they don't stick together.
5. Set a steamer basket over boiling water. Arrange the dumplings in a single layer and steam for about 8 to 10 minutes, until the filling is cooked through.
6. Heat the cooking oil in a pan and fry the dumplings bottom-side down for about 1 minute until crispy, if desired.
7. Serve the dumplings warm with the dip.