Kanom Jeeb is a Thai street food shaped by Chinese culinary influence, made by wrapping ground beef and water chestnut in a thin dumpling wrapper and steaming it. The water chestnut's crunch cuts through the soft filling. It's just as common on breakfast carts as it is as a late-night snack.
Mix the ground beef with the water chestnut, spring onion, garlic, ginger, fish sauce, sesame oil and salt in a bowl until it turns sticky.
Place a teaspoon of filling in the centre of each wrapper and gather the edges upward into an open-topped basket shape.
Arrange the dumplings with space between them in a greased steamer basket and steam over boiling water with the lid on.
Remove the dumplings from the steamer, let them rest for a few minutes and serve hot.
Leave space between the dumplings in the steamer; ones that stick together tear when you try to separate them. Allergens: contains gluten (wrapper) and fish (fish sauce).
If you can't find water chestnut, finely diced radish works in the same quantity; the crunch stays similar but the flavour is milder.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.