khanom jeeb, the thai name for beef and shrimp dumplings, is a thai spin at the traditional chinese dim sum, served with garlic oil and dipping sauce.
1. Garlic Oil:
2. 3 tablespoons vegetable oil
3. 3 cloves garlic, minced
5. 5 whole black peppercorns
6. 2 cloves garlic, peeled
7. salt to taste
8. 2 cilantro stems, chopped
9. 5 ounces ground pork
10. 5 ounces shrimp, minced
11. 5 water chestnuts, minced
12. 1 tablespoon dark soy sauce
13. 1 tablespoon white sugar
14. 1 teaspoon fish sauce
15. 1 teaspoon tapioca starch
16. 1 teaspoon light soy sauce
17. 1/2 teaspoon salt
18. 25 wonton wrappers, or as needed
19. Dipping Sauce:
20. 3 tablespoons rice vinegar
21. 3 tablespoons light soy sauce
22. 1 tablespoon white sugar
23. 2 scallions, sliced into thin rings
24. 1 bird’s eye chile, or more to taste (optional)
Prep:45 Minutes, Cook:15 Minutes, Ready In:1 Hours
1. warmness vegetable oil in a small skillet over medium-low warmness; upload minced garlic. slowly prepare dinner garlic until golden brown, about five minutes. do away with skillet from heat.
2. crush peppercorns the use of a mortar and pestle until powdery. add peeled garlic and a pinch of salt; weigh down right into a paste. mix cilantro stems into the paste.
3. blend paste, red meat, shrimp, water chestnuts, darkish soy sauce, 1 tablespoon white sugar, fish sauce, tapioca starch, light soy sauce, and 1/2 teaspoon salt together in a big bowl. spoon 1 to two teaspoons red meat-shrimp combination into the center of each wonton wrapper. fold the wrapper over the filling, sealing the edges together and developing a handbag-like pouch.
four. region a steamer insert right into a saucepan and fill with water to simply under the lowest of the steamer. deliver water to a boil. add wontons, cowl, and steam till the filling is cooked via, about 10 minutes.
5. whisk rice vinegar, light soy sauce, 1 tablespoon white sugar, scallions, and chicken's eye chile collectively in a bowl till dipping sauce is well mixed.
6. serve khanom jeeb with a drizzle of garlic oil and dipping sauce at the aspect.