Steamed Dumplings with Wonton Wrappers| PORK FREE Recipes| Fitous Thai Kitchen

Steamed Dumplings with Wonton Wrappers| PORK FREE Recipes| Fitous Thai Kitchen

Hi everyone.
This is one of those classic Chinese dishes that have been cheekily appropriated by Thai cuisine!!!

Today we’re sharing our recipe for chicken and prawn siu mai or in Thai they’re called kenom jeeb, this is a quick Thai starter.
Simple, fresh, healthy and packed full of flavour.
Simple tutorial with Thai Head Chef Pi Tou showing us how to cook and prepare the various ingredients for kenom jeeb.

Here’s the recipe:

400g Minced chicken
200g chopped water chestnut
100g sliced black fungus
1 Tbsp Salt
2 Tbsp Corn flour
200g minced prawn, doesn’t need to be too fine
finely sliced carrot
3 Tbsp oyster sauce
2 Tbsp sesame oil
fresh or frozen wonton wrappers
garlic oil
an appropriate dipping sauce ( I’ll post ours in a few days)
2Tbsp of a garlic, fresh black pepper and coriander root mixture, equal amounts chopped and mixed together


00:00​ Steamed dumplings
00:08​ Thai Head chef Tou telling us about the video
00:15​ intro
00:36​ the ingredients with Thai Head chef Tou
01:40​ making the dumpling filling
04:00​ forming the dumplings
05:46​ Steam
06:35​ finished article
06:45​ taste test
07:10 outro

As with all Asian cooking this is a rough guide with regards to amounts, adjust for your own taste and spice tolerance.
If you want to make it spicier then toast birds eye chillies instead of large sweet chilli.
Good luck and let us know how you get on.

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We’re a family owned Thai restaurant based in West London, producing scrumptious food for the last 27 years.

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