Kanom Jeeb Bites

Kanom Jeeb is a steamed Thai dumpling that is usually served in a dough wrapper. It’s one of the indulgences we allow ourselves when ordering Thai food occasionally. We love them and their tangy dipping sauce, but realized the things that make it delicious (pork, crab, water chestnut) have nothing to do with the wrapper. Then, inspired by Russ’ awesome Gyoza Bites from his book Paleo Takeout, and we knew we had a winning recipe idea.

These Kanom Jeeb bites are very easy to make, and are a delicious paleo appetizer or a meal split between two people. We devoured them pretty quickly, and are really looking forward to making them again.

Ingredients
Kanom Jeeb
1/3 lb ground pork
1/3 lb crab meat
1/2 C water chestnut, minced
4 cloves garlic, pressed
1/4 tsp ground black pepper
1/2 Tbsp Red Boat fish sauce
1 tsp tapioca starch
1/2 Tbsp coconut aminos
2 Tbsp avocado oil, for frying
2 Tbsp water

dipping sauce
1 Tbsp rice vinegar
2 Tbsp coconut aminos
1 scallion, diced

Method

Add all ingredients for the Kanom Jeeb bites to a mixing bowl, adding tapioca starch last.

Mix well and form into balls approximately 2″ in diameter.

Heat avocado oil in your skillet on medium-high heat. Set in bites until they brown slightly, approximately 5-7 minutes.

Flip bites, and add 2 Tbsp water into the pan for steam. Cover skillet and cook another 5-7 minutes. Uncover and check for firmness. If very pliable, read squishy, continue to cook on medium at 2 minute intervals.

Serve with dipping sauce, and enjoy!

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