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Jeeb Dumplings

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Delicious Thai dumplings packed with pork, shrimp, and bold flavors.

00:15:00 total

Serves 4

medium

Snack

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Ingredients

  1. oyster sauce - watch the video to see (equal part)
  2. soy sauce - watch the video to see (equal part)
  3. white sugar - watch the video to see (to taste)
  4. water chestnut - watch the video to see (diced)
  5. shrimp - watch the video to see (cut into chunky pieces)
  6. pork meat - watch the video to see (for filling)
  7. pork fat - watch the video to see (for texture)
  8. cilantro root - watch the video to see (for sambler)
  9. garlic - watch the video to see (for sambler)
  10. white pepper - watch the video to see (for sambler)
  11. sesame oil - watch the video to see (for flavor)
  12. egg - 1 (as emulsifier)
  13. cornstarch - watch the video to see (for binding)
  14. scallion - watch the video to see (chopped for freshness)
  15. chilies - watch the video to see (for dipping sauce)
  16. white vinegar - watch the video to see (for dipping sauce)
  17. sweet soy sauce - 120 ml (for dipping sauce)

Instructions

  1. Prepare the main sauce: Mix equal parts of oyster sauce, soy sauce, and white sugar until well combined.
  2. Prepare water chestnuts: Dice the water chestnuts for crunch.
  3. Prepare shrimp: Cut shrimp into chunky pieces.
  4. Prepare pork filling: Blend pork and pork fat in a food processor until rough paste.
  5. Make sambler paste: Blend cilantro root, garlic, and white pepper in a food processor.
  6. Combine filling ingredients: Mix pork paste with sambler, sesame oil, white pepper, egg, cornstarch, scallions, shrimp, and water chestnuts.
  7. Chill filling: Refrigerate filling for 15 to 30 minutes.
  8. Prepare dipping sauce: Roast chilies until charred, then blend with white vinegar and sweet soy sauce.
  9. Wrap dumplings: Use wonton wrappers to scoop and fold filling, ensuring edges are sealed.
  10. Steam dumplings: Steam dumplings for 13 to 15 minutes.
  11. Serve: Plate dumplings and drizzle with garlic oil, serve with dipping sauce.

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