in

Shumai | Shrimp & Pork Dumplings Recipe | Kanom Jeeb Dumpling – Hot Thai Kitchen!



This is a dim sum favourite for many of us! Originally a Chinese dish, these yummy little dumplings have become a solid part of the Thai food culture for a long time, and when we make them, we add our own Thai flare to them (yes, there are chilies involved!). A lot easier to make than you might think, and they can also be made in advance, refrigerate or freeze, and then steamed whenever you’re ready to serve!

JOIN US ON PATREON FOR BONUS CONTENT: https://www.patreon.com/pailinskitchen

MY KITCHEN TOOLS & INGREDIENTS: https://kit.co/hotthaikitchen

WRITTEN RECIPE: https://hot-thai-kitchen.com/shumai/

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/

CONNECT WITH ME!
https://facebook.com/HotThaiKitchen
https://instagram.com/HotThaiKitchen

https://www.pinterest.com/hotthaikitchen

About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com
#ThaiFood #ThaiRecipes #AsianRecipes .

What do you think?

36 Comments

  1. HELLO LOVELY VIEWERS! Important Note:

    If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

    Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

    Thank you for watching!

  2. I completely forgot that The Hmong and Thai have so many words in common. We say candy the same way, as well as bathroom, the number zero, and a playing ball.

    Anyways, loving your recipes! I love seeing Hmong cuisine share some similarities between Lao and Thai cuisines in your videos!

  3. QUESTION: how do I reuse the corner scraps and extra wonton wrappers? Is there some way to smush the scraps altogether and reform into full wrappers? I tried with a couple, but it's pretty resistant to combining. 🙁 Too dry, maybe?

  4. You inspired me. I made them last weekend. Came out wonderful. My new go to recipe 😋. THANKS AGAIN 😊

  5. Found this recipe awhile back and this one is a keeper. When we have a family gathering, they always ask for this 😌

  6. I did not realize jicama is a veggi root. I grew upneating itbthinking it was a fruit. My mom use to squeeze lime over it and put chile powder and salt. Do the shumai in this recipe freeze well? If yes would that be before or after steaming?

  7. What if you don't have a steamer, can you cook it in a rice cooker with the steam basket?

  8. I made these and the wonton wrappers because I couldn’t find any pre-made. It was spectacular! The dipping sauce was not great. I don’t care for all that vinegar but everything else was wonderful!

  9. Thank you for the name explanations in your recipes! It's so useful and makes it so much easier to remember 🙏

  10. น่าทานที่สุดค่ะ❤️ that's looking so delicious I will have to cook it soon ka😊😍😘

  11. Instead of jicama I used canned water chestnuts I had on hands and it worked just as well. I can't find jicama where I live 🙁

  12. WOW 😲 so delicious! Heaven! Shumai recipe by the great Chef Thai Pailin's Kitchen.Perfect presentation good create good taste mouth watering good texture tender crunchy beautiful and wonderful Thai shumai nice color good ingredients.Thanks for your dedication and hard work that will be appreciated 😜. Good sauce! God bless you and your family always with Good health Good luck and happiness 🌷❤️👍😘

  13. It looks simple to make but looks soo yummy. Jicama I think it's turnips in other word if I'm not mistaken thanks for sharing. I have all the ingredients so I'll try it now. I love love siu mai much ❤️❤️❤️

  14. I loved to cook this, but as a Muslim girl from Indonesia I use the chicken to replace the pork which is haram in Muslim.