Khanom Jeeb (Pork and Shrimp Dumplings)

Name: Khanom Jeeb (Pork and Shrimp Dumplings)
Total time: 60
Yield: 6
Ingredients: 3 tablespoons vegetable oil; 3 cloves garlic, minced; 5 whole black peppercorns; 2 cloves garlic, peeled; salt to taste; 2 cilantro stems, chopped; 5 ounces ground pork; 5 ounces shrimp, minced; 5 water chestnuts, minced; 1 tablespoon dark soy sauce; 1 tablespoon white sugar; 1 teaspoon fish sauce; 1 teaspoon tapioca starch; 1 teaspoon light soy sauce; 0.5 teaspoon salt; 25 wonton wrappers, or as needed; 3 tablespoons rice vinegar; 3 tablespoons light soy sauce; 1 tablespoon white sugar; 2 scallions, sliced into thin rings; 1 bird's eye chile, or more to taste

Recipe by Toi from allrecipes.com

Dinner 60 Mins.

Ingredients

6 servings

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3 tablespoons vegetable oil
•

3 cloves garlic, minced
•

5 whole black peppercorns
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2 cloves garlic, peeled
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salt to taste
•

2 cilantro stems, chopped
•

5 ounces ground pork
•

5 ounces shrimp, minced
•

5 water chestnuts, minced
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1 tablespoon dark soy sauce
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1 tablespoon white sugar

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1 teaspoon fish sauce
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1 teaspoon tapioca starch
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1 teaspoon light soy sauce
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0.5 teaspoon salt
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25 wonton wrappers, or as needed
•

3 tablespoons rice vinegar
•

3 tablespoons light soy sauce
•

1 tablespoon white sugar
•

2 scallions, sliced into thin rings
•

1 bird's eye chile, or more to taste

Instructions

Heat vegetable oil in a small skillet over medium-low heat; add minced garlic. Slowly cook garlic until golden brown, about 5 minutes. Remove skillet from heat.
Crush peppercorns using a mortar and pestle until powdery. Add peeled garlic and a pinch of salt; crush into a paste. Mix cilantro stems into the paste.
Mix paste, pork, shrimp, water chestnuts, dark soy sauce, 1 tablespoon white sugar, fish sauce, tapioca starch, light soy sauce, and 1/2 teaspoon salt together in a large bowl. Spoon 1 to 2 teaspoons pork-shrimp mixture into the center of each wonton wrapper. Fold the wrapper over the filling, sealing the edges together and creating a purse-like pouch.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add wontons, cover, and steam until the filling is cooked through, about 10 minutes.
Whisk rice vinegar, light soy sauce, 1 tablespoon white sugar, scallions, and bird's eye chile together in a bowl until dipping sauce is well mixed.
Serve Khanom Jeeb with a drizzle of garlic oil and dipping sauce on the side.