Khanom Jeep

1. 1

   Prepare the fried garlic and oil

   Chop 7 garlic cloves finely. Add the chopped garlic to a small pot with just enough vegetable oil to nearly cover the garlic. Heat on medium heat until the oil begins to bubble, then reduce to low heat. Fry for approximately 5 minutes, stirring frequently, until the garlic turns golden brown and crispy. Be careful not to burn it or it will become bitter. Drain the garlic from the oil using a fine mesh strainer, keeping the garlic and oil separated. The garlic will continue to crisp as it cools. Set both the garlic oil and crispy garlic aside for later.

   8m

   Tips:

   • • Watch the garlic carefully as it can burn quickly
   • • Keeping the garlic separated from oil after frying maintains crispness
   • • The garlic oil will be used to brush the steamed dumplings
2. 2

   Make the dipping sauce

   In a small bowl, combine 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon sugar, 2 tablespoons rice vinegar, and chopped Thai chilies to taste. Stir until the sugar dissolves completely. Set aside. This sauce can be made ahead and refrigerated.

   2m

   Tips:

   • • Adjust the chili amount to your heat preference
   • • The sauce should balance salty, sweet, sour, and spicy flavors
   • • Let the chilies infuse in the sauce for at least 10 minutes before serving
3. 3

   Create the aromatic paste

   Using a mortar and pestle, pound the 3 garlic cloves, white peppercorns, and cilantro roots together into a fine, smooth paste. This aromatic paste is the foundation of Thai flavor in these dumplings. If you don't have a mortar and pestle, you can use a small food processor, but the texture won't be quite as fine.

   5m

   Tips:

   • • Pound the peppercorns first, then add garlic and cilantro roots
   • • The paste should be smooth with no large chunks
   • • This aromatic base is what distinguishes Thai-style from Chinese siu mai
4. 4

   Prepare the shrimp

   Pat the shrimp completely dry with paper towels - this is crucial as excess moisture will make the filling runny. Set aside 50g of shrimp and dice it into small chunks for texture. Take the remaining 150g of shrimp and process in a food processor until no large chunks remain and you have a paste-like consistency. The combination of processed and diced shrimp creates the ideal texture.

   5m

   Tips:

   • • Excess moisture is the enemy of good dumpling filling
   • • Don't over-process the shrimp paste or it will become too smooth
   • • The diced shrimp pieces add delightful texture to each bite
5. 5

   Mix the filling

   In a large mixing bowl, combine the processed shrimp paste, ground pork, aromatic paste, soy sauce, fish sauce, oyster sauce, Golden Mountain sauce, sesame oil, sugar, cornstarch, and beaten egg. Using your hands (wear gloves if preferred), knead the mixture vigorously for 3-4 minutes. This kneading step is crucial as it develops the protein in the meat, making the filling sticky and cohesive. The mixture should become noticeably thicker and stickier, holding together well. Finally, fold in the diced shrimp, finely diced water chestnuts or jicama, and chopped green onions. Mix just until evenly distributed.

   8m

   Tips:

   • • Kneading develops the protein and prevents dumplings from falling apart
   • • The filling should be sticky enough to hold its shape
   • • Test the seasoning by cooking a small amount in the microwave
   • • Add the crunchy vegetables last to maintain their texture
6. 6

   Prepare the wrappers

   If using square wonton wrappers, use kitchen scissors to trim the corners off each wrapper, creating a rounded octagon shape. This makes it easier to pleat and creates a neater appearance. If you already have round dumpling wrappers, you can use them as is. Keep the wrappers covered with a damp towel while working to prevent them from drying out.

   5m

   Tips:

   • • Don't trim them into perfect circles - chubby octagons work perfectly
   • • Keep unused wrappers covered to prevent drying and cracking
   • • Work with one wrapper at a time
7. 7

   Assemble the dumplings

   Place about 1 tablespoon of filling in the center of a wrapper. Hold the wrapper in your non-dominant hand and use your dominant hand to gather the edges up around the filling, creating pleats as you go. Squeeze the middle gently to create a cylinder shape with the filling exposed on top. Flatten the bottom slightly so it can stand upright, and use a butter knife or small spoon to flatten and smooth the top of the filling. Place a small cube of diced carrot on top of each dumpling, pressing slightly to make it stick. Place each finished dumpling on a plate or tray. Repeat until all filling is used.

   20m

   Tips:

   • • Don't overfill the dumplings or they'll be difficult to seal
   • • The pleated sides should hug the filling while the top remains open
   • • Wet your fingers slightly if the wrapper isn't sticking
   • • Space dumplings apart on your tray so they don't stick together
   • • You can refrigerate assembled dumplings for up to 2 hours or freeze for later
8. 8

   Set up the steamer

   Prepare a bamboo steamer or metal steamer basket by lining it with parchment paper or banana leaves. Cut holes in the parchment paper to allow steam to circulate - don't block all the holes. Alternatively, you can lightly oil the steamer surface. Fill your wok or pot with water and bring it to a rolling boil. The water level should be high enough that it won't boil dry, but not so high that it touches the bottom of the steamer basket.

   5m

   Tips:

   • • Parchment paper prevents sticking and makes cleanup easier
   • • Banana leaves add a subtle fragrance if you can find them
   • • Keep the water at a rolling boil for proper steaming
   • • Have extra boiling water ready in case you need to add more
9. 9

   Steam the dumplings

   Arrange the dumplings in the steamer basket, leaving about 1 inch of space between each dumpling as they will expand slightly during cooking. Place the steamer basket over the boiling water, cover with the lid, and steam for 10 minutes for fresh dumplings. The filling should reach an internal temperature of 165°F (74°C) and the wrappers should be translucent and tender. If steaming frozen dumplings, increase the time to 13-15 minutes. Don't lift the lid during steaming as this releases heat and extends cooking time.

   10m

   Tips:

   • • Don't overcrowd the steamer - work in batches if necessary
   • • The dumplings are done when the wrappers become translucent
   • • Avoid lifting the lid during steaming to maintain consistent heat
   • • Use a thermometer to check that the internal temperature reaches 165°F
10. 10

    Finish and serve

    As soon as the dumplings are done steaming, remove them from the heat. Immediately brush the top of each dumpling with the reserved garlic oil while they're still hot. Sprinkle the crispy fried garlic over the tops. Transfer to a serving plate and serve immediately while hot with the spicy vinegar dipping sauce on the side. Khanom jeep are best enjoyed fresh from the steamer.

    3m

    Tips:

    • • Brush with garlic oil while hot so it absorbs the flavor
    • • The crispy garlic adds wonderful texture and aroma
    • • Serve immediately for the best texture and temperature
    • • These don't reheat well, so enjoy them fresh

• •Use ground pork with an 80/20 fat-to-meat ratio for juicy, tender dumplings
• •Thoroughly dry thawed shrimp - excess moisture makes the filling runny
• •Knead the filling vigorously to develop protein bonds that hold the dumplings together
• •Test the seasoning by cooking a small portion before assembling all dumplings
• •Golden Mountain sauce gives authentic Thai flavor - it's worth finding
• •Keep wonton wrappers covered with a damp cloth while working to prevent drying
• •Don't overfill the dumplings - about 1 tablespoon of filling is perfect
• •The aromatic paste of garlic, white pepper, and cilantro root is essential for Thai flavor
• •Fresh dumplings can be assembled and refrigerated for up to 2 hours before steaming
• •Freeze uncooked dumplings on a tray, then transfer to freezer bags once solid
• •Steam frozen dumplings directly from freezer - no need to thaw
• •Use a bamboo steamer for best results and traditional presentation
• •Don't lift the steamer lid during cooking - it releases heat and extends cooking time
• •Brush with garlic oil immediately after steaming for maximum flavor absorption

• •
  jok
• •
  patongo
• •
  poh-pia-sod
• •
  poh-pia-tod
• •
  bamee-nam
• •
  khao-tom

Khanom Jeep represents the beautiful fusion of Chinese and Thai cuisines that occurred through centuries of Chinese immigration to Thailand. The name 'khanom jeep' comes from Thai words: 'khanom' meaning snack or sweet, and 'jeep' referring to the pleated shape of the dumpling. These dumplings are directly inspired by Cantonese siu mai (燒賣), a staple of traditional dim sum that came to Thailand with waves of Chinese immigrants, particularly from Guangdong and Fujian provinces, during the 19th and early 20th centuries. As Chinese immigrants settled in Thailand, especially in Bangkok's Chinatown (Yaowarat) and other major cities, they adapted their traditional recipes to local Thai tastes and available ingredients. While maintaining the basic pleated dumpling shape and steaming method, Thai cooks incorporated distinctly Thai flavors: cilantro root, white pepper, fish sauce, and Golden Mountain sauce (a Thai seasoning sauce). The addition of crispy fried garlic oil and the spicy, vinegary dipping sauce are uniquely Thai touches that balance the rich, savory dumplings. Today, khanom jeep occupies a special place in Thai cuisine - it's neither purely Chinese nor purely Thai, but a perfect example of Thai-Chinese culinary harmony. These dumplings are ubiquitous in Bangkok's Chinatown, sold by street vendors, served in dim sum restaurants, and found in markets throughout Thailand. They're a popular breakfast food, often enjoyed with jok (rice porridge) or as a snack throughout the day. The dish showcases Thailand's ability to embrace foreign culinary traditions while adding distinctly Thai character, creating something entirely new and beloved.

Authentic Thai khanom jeep differs from pure Cantonese siu mai in several key ways. The aromatic base of garlic, white peppercorns, and cilantro root pounded into a paste is distinctly Thai and essential for authenticity - this paste is never found in traditional Chinese siu mai. The use of Thai fish sauce and Golden Mountain sauce (a Thai seasoning sauce similar to Maggi) gives these dumplings their characteristic Thai-Chinese flavor profile. The finishing touch of garlic oil brushed on the steamed dumplings and crispy fried garlic sprinkled on top is a Thai addition not found in traditional Chinese dim sum. The dipping sauce is also uniquely Thai: a spicy, vinegary sauce with chilies that balances the rich dumplings with sour and spicy notes, whereas Chinese siu mai are typically served with hot mustard or chili oil. Authentic khanom jeep uses a combination of ground pork and shrimp - the protein mixture should be kneaded vigorously to develop texture and stickiness. The addition of water chestnuts or jicama for crunch is traditional in both Thai and Chinese versions. Round wonton wrappers are preferred, but square ones trimmed to octagon shapes work well. The pleating technique should create a cylinder shape with the filling exposed on top, garnished with a bright orange cube of carrot (or sometimes a shiitake mushroom). Khanom jeep are always steamed, never fried or boiled. They should be served fresh and hot from the steamer, as they don't reheat well. While found throughout Thailand, the most authentic versions are in Bangkok's Chinatown (Yaowarat) where Thai-Chinese culinary traditions are strongest. The dish is typically enjoyed as breakfast or a snack, often paired with jok (Thai rice porridge) or tea.