Ka-nom Jeep Moo (Pork Dumplings)

Today’s snow, tomorrow’s sunny, the next day’s raining, this minute cold, the next minute hot. I’m so fed up with the weather here. So I decided to make a snack to fix the dullness with the recipe called Ka-nom Jeep Moo (Pork Dumplings), which I haven’t had for a long time. Thinking of Thailand, whenever I crave this dish I would go to Chinatown or Wang Lang, Siriraj; where this neighborhood has the regular vendors who make absolutely delicious dumplings…


  • 1 pack thin sheet wonton wrapper
  • 500 grams minced pork
  • 1 cup yam bean (or jicama), finely chopped and squeeze the water out
  • ½ large onion, roughly chopped and squeeze the water out
  • 1/3 cup carrots, roughly chopped and squeeze the water out
  • 1 egg
  • 2 Tbsp corn starch
  • 2 Tbsp soy sauce
  • 2 Tbsp seasoning sauce
  • 1 Tbsp oyster sauce
  • 2 Tbsp sugar
  • 1 Tbsp sesame oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 2-3 coriander root, washed
  • 6-7 garlic cloves
  • 2 Tbsp vegetable oil
  • Jig-Choh (black vinegar sauce), used for the dumpling sauce
  • Side dish vegetables such as lettuce, cabbage and coriander, etc.

How to do…
1. Peel the garlic. Pound all of them roughly. Divide half of the garlic to fry with vegetable oil in the hot pan. Fry until fragrant and golden brown. Then scoop the oil and the garlic into a bowl and set aside (will be using that as the garnish on the cooked dumplings).

2. Pound the remaining garlic, coriander root and black pepper until fine to combine and mix thoroughly.

3. Put all ingredients into a mixing bowl. Mix and knead together. (Try to scoop a little bit of the mixed ingredients and put in microwave for about 15-20 minutes until cooked to taste. Adjust the flavor as your preference).

4. Start to wrap the dumplings. Place the wrapper on one of your hand as shown. Scoop ½ Tbsp mixture and put it in the middle of the wrapper. Then slowly bundle the wrapper around the filling by folding the plait all around the same time (use another hand to help by wetting finger with water before folding, this will make the plait easier). Make all until the filling is gone, arrange them on a plate.

5. Set the steamer to boil. Place the dumplings into the steamer when the water boils. Slightly spray the dumplings with water before steaming. (The spraying will help to prevent the wrapper sheets from getting solid). It takes about 7 minutes to steam.

6. Arrange cooked dumplings on a plate, garnish with fried garlic, and serve with Jig-Choh (black vinegar sauce), lettuce, cabbage and coriander.

1. Dumpling filling can be altered to many things and to any kind of protein as you like, such as Ka-nom Jeep Gai (chicken dumplings), Ka-nom Jeep Goong (shrimp dumplings), etc.
2. Left over dumplings can be stored in the refrigerator. After removing from the fridge spray with water before heating.

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