Thai Dumplings
If you are engaged in homemade dumplings, you should also add the recipe for Thai dumplings in your cooking diary.
Although Thai dumplings are not a global sensation like Chinese, it also reveals its own feature, both in the way of preparing spices and making dipping sauce.
Traditionally filled with chicken (or pork), cooked on banana leaves steamer and served with a Thai-style dipping sauce, Thai dumplings must be a good choice of those who prefer a healthier diet.
If you are a big fan of dumplings, give it a try to know how it differs with other cuisines.
In this article, we introduce the most popular Thai steamed dumpling recipe, called “Pun Sip Neung” or “Pun Clip Neung”.
Let’s treat your family with this delicious food!
Thai Dumplings
Course: AppetizersCuisine: ThaiDifficulty: Easy2
servings45
minutes15
minutes1
hourIf you are engaged in homemade dumplings, you should also add the recipe for Thai dumplings in your cooking diary.
Ingredients
- For the wrapper
1 package dumpling wrapper (40pcs)
- For the filling
3/4 to 1 pound ground chicken
5 to 6 shiitake mushrooms, chopped
1 egg, beaten
Cornstarch (or flour, for dusting)
3 cloves garlic, minced
1 thumb-size piece galangal (or ginger), grated
3 spring onions, sliced
2 tablespoons fish sauce (Asian food stores)
2 tablespoons soy sauce
1/2 teaspoon white pepper (or substitute 1/4 teaspoon black pepper)
1 packet banana leaves (for steamer)
- For the dipping sauce
1 tablespoon fish sauce
1 squeeze of fresh lime juice (or to taste)
1/4 cup soy sauce
1 teaspoon dark soy sauce
1 teaspoon sesame oil
2 teaspoon sugar
fresh-cut chilies (or 1/2 teaspoon cayenne pepper) (optional)
Directions
- Start making dipping sauce: add all ingredients of making dipping sauce in a small bowl. Mix well and season to taste if needed. Set aside.
- To make the filling: gently combine chicken, mushrooms, garlic, spring onions, fish sauce, soy sauce, white pepper, and egg in a large mixing bowl. Stir the mixture until it well blended.
- Lay a wonton wrapper on a flat surface and place a spoonful of filling in the central of the wrapper.
- Wet the edges of the wrapper with a little water and fold it in a half-moon shape.
- Pinch open sides of wrapper together with your fingers and seal the top. Repeat with the remaining wrapper.
- Set the finished dumplings on a plate dusted with a little cornstarch or flour.
- To steam the dumplings, place the dumplings on a steamer lined with banana leaves. Steam on high heat for 15 to 20 minutes or until the wrapper are transparent and the filling is cooked.
- Transfer the dumplings to a dish. Serve hot with prepared dipping sauce.
Notes
- Aside from filled with raw ingredients, the dumplings can also be made with sautéed filling mixture. In addition, if you preferred healthy golden brown Thai dumplings, you can also pan-fry them.