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

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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!

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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

Austin Street Food Receptek, Shumai | Shrimp & Pork Dumplings Recipe | Kanom Jeeb ขนมจีบ – Hot Thai Kitchen!.

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Heat the oven to 450 degrees, and slide the bread in to do it’s thing for forty 5 minutes. When the timer goes off you will have a charming golden brown loaf of crusty, extremely scrumptious and chewy bread. It takes no muscle power, and it is as quick and simple as most of my other recipes. I will often put the bread back in the oven after I have removed it from the sheet pan and as the oven cools down. I feel as though it provides the bread a little additional time to remove a few of the wetness inside. Whether it does or not I could not inform you. I am not a size of UK street food market chemist. When you remove the bread from the oven you are going to hear the breeze, crackle and pop much like rice crispies as the bread cools off. It’s neat to hear.

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