Dumplings with Krapao filling - Khanom Jeep Moo Sap Krapao
These Thai dumplings, "Khanom Jeep Moo Sap Krapao" (ขนมจีบหมูสับกะเพรา), are a creative variation on the classic Khanom Jeep. The filling combines juicy ground meat with Yak Thai's spicy Krapao sauce – an absolute taste sensation!
The dumplings are traditionally steamed and are perfect as an appetizer or snack. With the ready-made Krapao sauce, preparation is particularly quick and easy.
Ingredients for 3-4 servings Khanom Jeep Moo Sap Krapao
Preparing these dumplings is easy and even beginners can do it without any problems.
Just follow my cooking instructions.
| Minced pork | 400 g |
| dough sheets for wontons | 20-24 pieces |
| Yak Thai Krapao Sauce | 4 tbsp |
| fish sauce | 1 tbsp |
| Golden Mountain Sauce | 1 tbsp |
| oyster sauce | 1 tbsp |
preparation
- Remove the wonton pastry sheets from the freezer in good time and let them thaw in the refrigerator for a few hours.
- Place the minced meat in a bowl and mix with the Krapao sauce.
- Add fish sauce, Golden Mountain sauce and oyster sauce and mix well.
- Let the filling sit for about ten minutes.
- Remove each wonton pastry sheet individually from the packaging and place a heaped tablespoon of the Krapao minced meat mixture on each one.
- Fold the pastry sheets over so that they completely enclose the filling, but are still open at the top.
- Steam dumplings in hot steam for about 20-25 minutes (e.g. in a bamboo steamer or rice cooker attachment).
- Allow the steamed Khanom Djib to cool briefly.
- Serve with a dipping sauce of your choice (e.g. Nam Djim Gai).
