Authentic Pork and Shrimp Dumplings Recipe (Kanom Jeep/Khanom Jeeb) – A Flavorful Delight!

Discover the Secrets to Perfectly Chewy and Juicy Pork and Shrimp Dumplings (Kanom Jeep)!

Pork and Shrimp Dumplings, also known as Kanom Jeep or Khanom Jeeb, are a popular Thai appetizer made from a delicate rice flour wrapper filled with savory pork, flavorful shrimp, and fragrant herbs. But did you know that the secret to a perfect Kanom Jeep lies in the balance of chewy texture and juicy filling?
Indulge in the scrumptious flavors of Pork and Shrimp Dumplings (Kanom Jeep), a classic Asian dish that has won the hearts of foodies around the globe. This dish traces its roots to Southern China and has since become a popular snack, side dish, or appetizer in many Asian countries, including Thailand.The dish comprises a tantalizing blend of succulent ground pork, finely chopped shrimp, garlic, and several other ingredients such as sugarcane molasses, soy sauce, and freshly ground black pepper, each adding to the dish's depth and flavor. The amalgamation of finely chopped vegetables such as onion, carrot, water chestnuts, and shiitake mushrooms, along with the filling, further uplifts the dish's taste. Each bite of these pork and shrimp dumplings is a testament to Asian cuisine's uniqueness, with an explosion of flavors that is bound to leave you wanting more. Packed with nutrients and flavors, these dumplings are served with soy sauce, rice vinegar, and sambal oelek dipping sauce that take the overall taste of the dish to another level. The simple yet intricate process of making these dumplings requires a lot of skill and expertise, which makes them all the more special. To relish the true flavor of authentic Kanom Jeep, one has to undergo the age-old, elaborate steps involved in preparing them. Whether you want to indulge in a snack, an appetizer, or savor the delightful taste of Kanom Jeep anytime, these pork and shrimp dumplings are a must-try that is sure to leave you wanting more.

Ask the Chef: Pro Tips for making Pork and Shrimp Dumplings (Kanom Jeep)

Use Fresh, Quality Ingredients

Quality ingredients are essential to making great dumplings. Choose fresh, medium-sized shrimp, and if possible, grind the pork yourself. This will give your dumplings a better texture than pre-ground meat.

Properly Season Your Filling

Be sure to season your filling well, as you don't want your dumplings to be bland. Taste the filling and adjust the seasoning as needed before assembling.

Don't Overfill Your Dumplings

Avoid the temptation to overfill your dumplings, as they may burst during cooking. Make sure that you use only a teaspoon of filling for each wrapper.

Keep Your Dumplings Covered

As you prepare your dumplings, keep your wrappers and finished dumplings covered with a clean, damp cloth to prevent them from drying out.

Don't Overcrowd the Pot

Cook the dumplings in batches to prevent them from sticking together or overcrowding the pot. You want to aim for about 8-10 dumplings at a time.

Serve with a Dipping Sauce

Dumplings are typically served with a dipping sauce made of soy sauce and vinegar, to which you can add sambal oelek for an extra kick.

Leftovers Can be Frozen

If you have leftover dumplings, you can freeze them for later. After cooking, let them cool to room temperature, place them on a baking sheet and freeze until firm. Once frozen solid, transfer them to a freezer-safe bag and store for up to 2 months. When ready to eat, steam them until they are heated through.

How Many Calories are in Pork and Shrimp Dumplings (Kanom Jeep)?

Nutrition Facts

4 Servings per Recipe

Calories: 375

  • Total Fat: 15g
    • Saturated Fat: 4g
    • Unsaturated Fat: 9g
    • Trans Fat: 0g
  • Cholesterol: 180mg
  • Sodium: 1110mg
  • Total Carbohydrates: 28g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Added Sugars: 1g
  • Protein: 31g

What Drinks Pair Best with Pork and Shrimp Dumplings (Kanom Jeep)?

Wine pairing: A light and crisp Riesling or Sauvignon Blanc would complement the delicate flavors of the pork and shrimp dumplings, while balancing out the soy sauce and vinegar dipping sauces. Beer pairing: A light and crisp Pilsner or lager pairs well with Pork and Shrimp Dumplings. The beer's light malty sweetness would balance the umami-rich filling, and its crisp carbonation would refresh the palate between bites. Cocktail pairing: A suitable cocktail pairing for pork and shrimp dumplings would be a classic Martini made with gin or vodka, stirred with a dash of bitters, and garnished with a lemon twist. The clean and crisp flavors of the Martini work well with the savory and slightly sweet flavors of the dumplings.

How to Make Pork and Shrimp Dumplings (Kanom Jeep)

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  • 1/2 pound Ground pork
  • 1/2 pound Medium shrimp, peeled, deveined and finely chopped
  • 2 Garlic cloves, minced
  • 1/2 Teaspoon Sugarcane molasses
  • 1 Tablespoon Soy sauce
  • 1 Tablespoon Corn starch
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Freshly ground black pepper
  • 1 Tablespoon Vegetable oil
  • 1 Small onion, finely chopped
  • 1 Small carrot, finely chopped
  • 1 Egg yolk
  • 1/2 Cup Water chestnuts, finely chopped
  • 1/2 Cup Shiitake mushrooms, finely chopped
  • 1/4 Cup Chopped scallions (white and green parts)
  • Wonton wrappers
  • Soy sauce, for serving
  • Rice vinegar, for serving
  • Sambal oelek, for serving (optional)


  1. In a large bowl, mix together ground pork, finely chopped shrimp, minced garlic, sugarcane molasses, soy sauce, corn starch, salt, and freshly ground black pepper. Set aside.
  2. Heat vegetable oil in a skillet over medium heat. Add finely chopped onion and carrot. Cook, stirring occasionally, until onion is translucent and carrots are tender, about 5-7 minutes.
  3. Add chopped water chestnuts and shiitake mushrooms to the skillet and cook for an additional 3-5 minutes.
  4. Add vegetables to the bowl with the pork and shrimp mixture. Stir until well combined.
  5. Add chopped scallions to the bowl and mix well.
  6. In a separate bowl, beat the egg yolk and set aside.
  7. To assemble the dumplings, hold a wonton wrapper in the palm of your hand. Place a teaspoon of filling in the center of the wrapper. Dip your finger into the beaten egg yolk and use it to moisten the edges of the wrapper. Fold the wrapper in half to enclose the filling and press the edges together to seal. Repeat until all of the filling has been used.
  8. In a large pot of boiling water, cook the dumplings until they float to the surface and the filling is cooked through, about 5-7 minutes.
  9. Serve hot with soy sauce, rice vinegar, and sambal oelek (optional) for dipping. Enjoy!