Khanom Jeeb (Pork and Shrimp Dumplings) Recipe

Heat vegetable oil in a small skillet over medium-low heat; add minced garlic. Slowly cook garlic until golden brown about 5 minutes. Remove skillet from heat.

Crush peppercorns using a mortar and pestle until powdery. Add peeled garlic and a pinch of salt; crush into a paste. Mix cilantro stems into the paste.

Mix paste pork shrimp water chestnuts dark soy sauce 1 tablespoon white sugar fish sauce tapioca starch light soy sauce and 1/2 teaspoon salt together in a large bowl. Spoon 1 to 2 teaspoons pork-shrimp mixture into the center of each wonton wrapper. Fold the wrapper over the filling sealing the edges together and creating a purse-like pouch.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add wontons cover and steam until the filling is cooked through about 10 minutes.

Whisk rice vinegar light soy sauce 1 tablespoon white sugar scallions and bird's eye chile together in a bowl until dipping sauce is well mixed.

Serve Khanom Jeeb with a drizzle of garlic oil and dipping sauce on the side.