Wednesday, December 10, 2008

Khanom Jeeb ( Steamed Dumplings )

Khanom Jeeb (Steamed Dumplings)
1. Pound the garlic, coriander roots and peppercorns until fine. Combine this paste with the remaining ingredients, except for the wonton skins, garlic oil and chilli – vinegar

2. Working with 1 skin at a time, place 1 heaped teaspoon filling in the centre of the dough and gather the sides of the wrapper around the filling, forming natural pleats. As you work, press on the filling to pack it tightly

3. Tap each dumpling lightly to flatten the bottom and make it stand upright. Place the dumplings in a steamer basket over boiling water, cover and steam over high heat for 5 minutes. Brush the tops with garlic oil. Remove from the heat to a serving platter. Combine the rice vinegar with the chillies in a bowl for dunking

* to make the garlic oil, heat 3 to 4 tablespoons vegetable oil in a small frying-pan over medium heat. Add the 2 tablespoons chopped garlic and stir-fry until crispy and brown. Or combine the oil and garlic and cook for 2 to 3 minutes in a microwave at medium heat.

Khanom Jeeb (Steamed Dumplings)
- 3 cloves garlic
- 3 coriander ( cilantro ) roots
- 10 whole black peper-corns
- 160g ( 1 cup ) ground pork
- 180g ( 1 cup ) finely chopped prawn meat
- 1 yellow onion, peeled and finely chopped
- 6 water chestnuts, finely chopped
- 1 tablespoon tapioca starch
- 1 tablespoon sugar
- 1 teaspoon fish sauce
- 1 teaspoon light soy sauce
- ½ teaspoon salt
- 30 circular wonton skins
- 3 teaspoons garlic oil
- 30ml ( ¼ cup ) red rice vinegar with sliced fresh chillies

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