Steamed pork dumpling (ka-nom-jeeb)

This is one of China’s best contributions to Thai cuisine.  It is a must for me every time I go home.  It is a great appetizer with a mellow filling and slightly chewy dough.  Serve with soy dipping sauce and Sriracha sauce.  Makes 40 dumplings.

1 lb                  ground pork

2 cloves            garlic, finely minced

¼ cup               cilantro, chopped

2 Tbsp             light soy sauce

½ tsp                white pepper

½ Tbsp            sugar

2 Tbsp             corn starch

1                      egg

¼ cup               water

1 pkg               round wonton wrappers

Mix all ingredients together by hand or in a food processor. 

Put 1 tbsp of mixture in the center of a wrapper, shape it like a cup, and pleat by overlapping and pinching the wrapper together.  Leave the pork visible in the middle.

Place on layer in a heat proof plate.

Steam over high heat in a bamboo or metal steamer for 10-12 minutes.  Take out and serve with soy dipping sauce.

Soy Dipping Sauce

¼ cup               soy sauce

1 Tbsp             sugar

1 Tbsp             white wine vinegar

1                      green onion, finely chopped

Mix all ingredients well.  Serve in a condiment bowl.