Kanom Jeep
Sort of like dim sum. I learned this recipe on the front porch of my drivers wife in Bangkok, Thailand
Sort of like dim sum. I learned this recipe on the front porch of my drivers wife in Bangkok, Thailand
- Carbohydrate 266.772636466333 g
- Cholesterol 534.8828116 mg
- Fat 289.745761083667 g
- Fiber 8.4928331006368 g
- Protein 76.478896616 g
- Saturated Fat 104.708928390667 g
- Serving Size 1 1 Serving (993g)
- Sodium 15382.8761563978 mg
- Sugar 258.279803365697 g
- Trans Fat 15.8079061596667 g
- Calories 4023 calories
Step-by-step
- Shred the radishes. Squeeze the excess juice/liquid out of the radishes and discard juice.
- Put pepper, cilantro and garlic in mortar and smash with pestle.
- Mix pork, radishes, jicama, cilantro mixture, egg, sugar and salt together.
- Place 1 tablespoon of the pork mixture in the middle of a wonton wrapper. Bring the four corners of the wonton wrapper together and squeeze the corners to close. Continue until all of the pork mixture is gone.
- Steam in a flat steamer until the meat is cooked, approximately 15 minutes.
Standard measurements on a page omit the crucial textural preparation required for root vegetables in this dumpling filling. Radishes contain high amounts of moisture that must be manually expelled to prevent soggy pockets inside the dough; shredding them finely and wringing out the liquid through cheesecloth safeguards the structural integrity of the meat mixture. Historically rooted in Cantonese dim sum traditions brought to Southeast Asia by diaspora communities, this dumpling style adapts local starches like jicama for crunch while maintaining traditional pork-to-aromatic ratios. Pound the black peppercorns, cilantro roots or stems, and garlic cloves together in a heavy granite mortar until they form a cohesive, fragrant paste before incorporating it into the ground pork. For optimal steaming results, maintain a rolling boil beneath a flat bamboo or metal steamer lined with perforated parchment paper to prevent sticking. Steam the assembled parcels over medium-high heat for exactly 15 minutes, ensuring the internal pork temperature reaches 160 degrees Fahrenheit. While freshly steamed parcels offer optimal contrast between tender wrapper and savory filling, leftovers store well in an airtight container in the refrigerator for up to three days. Reheat refrigerated dumplings by steaming them for five minutes or until heated through, avoiding the microwave to prevent the wonton wrappers from becoming tough and rubbery.
