Dumplings and filled pastries
Kanom jeeb are a Chinese-influenced Thai street food made by wrapping ground beef and water chestnuts in thin dumpling wrappers and steaming them. The crisp water chestnuts contrast with the tender filling. They are popular at breakfast stalls and as a late-night snack.
In a bowl, mix the ground beef with the water chestnuts, scallion, garlic, ginger, fish sauce, sesame oil and salt until the mixture becomes sticky.
Place a 5 ml measure of filling in the center of each dumpling wrapper. Fold the edges upwards to form a little open-topped basket.
Space the dumplings apart in a greased steamer and cook over boiling water with the lid on.
Remove the dumplings from the steamer, rest for a few minutes and serve hot.
Leave space between the dumplings in the steamer. If they stick together, the wrappers may tear when pulled apart. Allergens: contains gluten (dumpling wrappers) and fish (fish sauce).
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