Silky, savory, and absolutely irresistible — Kanom Jeeb is Thailand’s answer to dim sum, combining juicy minced pork and shrimp in a soft, steamed wonton wrapper. Often spotted in street stalls or family kitchens, this beloved bite-sized dumpling is a Thai adaptation of the Chinese shumai, infused with bold local flavors like garlic, coriander, and soy.
Whether served as a party appetizer or enjoyed with jasmine tea, these dumplings make a stunning and satisfying dish. With just a bit of prep and a quick steam, Kanom Jeeb comes together effortlessly — bursting with the umami of meat, the sweetness of shrimp, and the aromatic punch of ginger and garlic. Top it off with fried garlic and a tangy dipping sauce, and you’ll be hooked from the first bite.
Full Recipe
Ingredients:
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200g ground pork
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100g minced shrimp (peeled and deveined)
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1 tablespoon finely chopped water chestnuts
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1 tablespoon finely chopped shiitake mushrooms (soaked if dried)
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1 tablespoon finely chopped green onions
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1 teaspoon grated ginger
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1 clove garlic, minced
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1 tablespoon soy sauce
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1 teaspoon oyster sauce
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1 teaspoon sesame oil
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1/2 teaspoon sugar
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1/2 teaspoon white pepper
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20 wonton wrappers
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1 tablespoon cornstarch (for dusting)
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Chopped coriander and fried garlic for garnish
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Soy sauce, vinegar, and chili oil for dipping
Directions:
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In a large bowl, mix ground pork, minced shrimp, water chestnuts, mushrooms, green onions, ginger, garlic, soy sauce, oyster sauce, sesame oil, sugar, and white pepper until well combined.
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Place a wonton wrapper in your palm, spoon about 1 teaspoon of filling in the center.
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Gently pleat the edges to form a dumpling cup, leaving the top open. Repeat with remaining wrappers and filling.
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Lightly dust a steamer tray with cornstarch to prevent sticking.
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Place the dumplings into the steamer, spaced apart, and steam over boiling water for 7–8 minutes or until fully cooked.
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Remove and let rest 1–2 minutes before garnishing with fried garlic and coriander.
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Serve with a dipping sauce made from soy sauce, vinegar, and chili oil.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Kcal: 110 kcal per serving | Servings: 4 servings (makes ~20 dumplings)
A Deep Dive into Kanom Jeeb: Thailand’s Beloved Steamed Dumplings
Kanom Jeeb (ขนมจีบ), Thailand’s rendition of steamed dumplings, is a delightful example of culinary fusion, heritage, and comfort food. Often found at local markets, street food stalls, and in the homes of Thai families, Kanom Jeeb has made its mark as a savory snack or appetizer that bridges Chinese dim sum traditions with Thai flavors. Despite its small size, each bite offers a powerful punch of textures, aromas, and umami-rich taste.
The Roots: From Chinese Dim Sum to Thai Street Food
The origin of Kanom Jeeb can be traced back to Chinese shumai (or siu mai), a classic dim sum dish featuring ground pork or shrimp wrapped in a thin dough and steamed until juicy and tender. Thailand, with its rich history of Chinese immigration and cultural integration, adopted shumai into its local food repertoire, giving it a unique Thai identity. Over time, the dish evolved into Kanom Jeeb, with the inclusion of local seasonings, dipping sauces, and garnishes such as fried garlic and coriander.
What distinguishes Kanom Jeeb from its Chinese counterpart is the flavor profile. While shumai tends to rely on soy, sesame, and rice wine, Kanom Jeeb introduces a more aromatic and slightly sweeter taste using garlic, white pepper, fish sauce (in some variations), and a prominent finishing touch of fried garlic and tangy chili-soy sauce.
Texture, Taste, and Presentation
One of the reasons Kanom Jeeb has gained popularity across age groups and regions is due to its irresistible combination of textures and flavors. The outer layer — typically a delicate wonton wrapper — is soft and pliable after steaming, holding the plump meat filling inside. The filling itself, a combination of minced pork and shrimp, offers a tender, juicy bite with subtle crunches from ingredients like water chestnuts or mushrooms.
The dumplings are usually topped with aromatic fried garlic and freshly chopped coriander, adding both color and a satisfying crunch. Served alongside a dipping sauce made from soy sauce, vinegar, and chili oil, the dish comes alive with contrasting elements — salty, sour, spicy, and umami-rich.
Presentation is another key feature. Thai vendors often arrange the dumplings in bamboo steamers or colorful plates, making them a visually appealing choice for gatherings, potlucks, or elegant dinners.
When and Where to Enjoy Kanom Jeeb
Traditionally, Kanom Jeeb is eaten as a snack or appetizer. You’ll often find it sold in early morning markets alongside other steamed goodies like salapao (steamed buns) or grilled meats. It’s also commonly served during lunch or dinner as part of a larger Thai meal spread.
Thanks to its bite-sized nature and easy preparation, it’s a great dish for celebrations, family meals, or even as a party hors d’oeuvre. Home cooks often prepare large batches and steam them fresh for guests or freeze them for later use. It’s versatile enough to be served hot or at room temperature, and it’s always satisfying.
Variations Across Thailand
Though the base version of Kanom Jeeb typically includes pork and shrimp, there are several regional and modern adaptations worth exploring. In some parts of Thailand, the dumplings are made vegetarian with tofu, carrots, and mushrooms. In urban settings or fusion restaurants, you might find creative spins with crab meat, squid, or even spicy minced chicken.
Another unique version is the “open-faced” Kanom Jeeb, where the wrapper is pleated loosely, allowing the top of the filling to be visible. Some cooks also like to dye the wrappers naturally using butterfly pea flower (blue), pandan (green), or turmeric (yellow) to make them more visually appealing.
Nutritional Value and Dietary Considerations
Kanom Jeeb is not only flavorful but also fairly balanced in nutritional value. The combination of lean pork and shrimp provides protein, while added vegetables like mushrooms or water chestnuts give fiber and micronutrients. However, due to the inclusion of soy sauce and oyster sauce, it can be high in sodium, so it’s best enjoyed in moderation if you’re watching your salt intake.
Those following gluten-free diets can make their own wrappers using gluten-free flour or seek alternatives like rice paper. For those avoiding meat or seafood, a plant-based version with tofu, mushrooms, and chopped nuts can still deliver a satisfying bite.
Cultural Significance and Symbolism
Kanom Jeeb, like many Thai-Chinese dishes, represents more than just food—it reflects centuries of cultural intermingling and adaptation. Dumplings, in general, symbolize wealth and prosperity in Chinese tradition, especially during the Lunar New Year. In Thailand, they’re often served during family gatherings and festivals, symbolizing unity and shared experiences.
The act of making dumplings together as a family—pleating the wrappers, mixing the filling, and steaming the dumplings—has also become a bonding tradition. It connects generations and keeps culinary heritage alive.
Tips for Perfecting Kanom Jeeb at Home
If you’re preparing Kanom Jeeb at home, here are some key tips to keep in mind:
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Use fresh ingredients: Fresh shrimp and quality pork will make a significant difference in taste and texture. Avoid frozen shrimp if possible.
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Balance the flavors: Thai cooking is all about balancing salty, sweet, sour, and spicy. Adjust the seasoning of the filling to your taste before wrapping.
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Don’t overfill: Use only about a teaspoon of filling per wrapper to prevent tearing or undercooked centers.
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Steam over boiling water: Ensure the water is at a rolling boil before adding the dumplings to keep cooking consistent.
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Garnish right before serving: Fried garlic and fresh coriander should be added just before serving for maximum crunch and fragrance.
Pairing Suggestions
Kanom Jeeb pairs beautifully with a light jasmine tea or iced Thai tea. For a complete Thai-inspired meal, serve them alongside Tom Yum soup, fresh papaya salad (Som Tum), or sticky rice with grilled chicken (Gai Yang).
For fusion meals, try pairing them with cucumber salad, seaweed soup, or even a glass of crisp white wine like Riesling or Sauvignon Blanc. Their mild sweetness and acidity cut through the savory dumplings perfectly.
A Dish Loved Worldwide
With the rise of global food culture and cooking shows, Kanom Jeeb has made its way into kitchens and menus beyond Southeast Asia. Food bloggers, chefs, and home cooks are increasingly exploring Thai appetizers like this for their balance, beauty, and simplicity.
What makes Kanom Jeeb particularly special is how customizable and approachable it is. Whether you stick to the traditional pork and shrimp filling or invent your own version with seasonal produce or international spices, the result is always satisfying.
Conclusion: Why You Should Try Kanom Jeeb
Kanom Jeeb isn’t just a dumpling — it’s a taste of Thailand’s culinary history, infused with cross-cultural charm and endless flavor. Whether you enjoy them at a bustling night market in Bangkok or from your home kitchen, these delicate parcels promise to delight your senses.
They’re fun to make, crowd-pleasing to serve, and a great way to explore Thai cuisine beyond the usual stir-fries and curries. Add a garnish of fried garlic, dip into a spicy-sour sauce, and you’ll understand why Kanom Jeeb remains one of Thailand’s most beloved snacks.
Whether you’re a Thai food enthusiast or just discovering the beauty of Asian dumplings, Kanom Jeeb is a must-try dish that brings people together through the simple joy of good food.