Dumplings with Krapao filling - Khanom Jeep Moo Sap Krapao
These Thai dumplings "Khanom Jeep Moo Sap Krapao" (ขนมจีบหมูสับกะเพรา) are a creative variation of the classic Khanom Jeep. The filling combines juicy minced meat with the spicy Krapao Sauce from Yak Thai – an absolute taste highlight!
The dumplings are traditionally steamed and are perfect as an appetizer or snack. With the ready-made Krapao Sauce, preparation is particularly easy and quick.
The filling is the same as in Pad Kra Pao, the wok dish with minced meat and holy basil.
Ingredients for 3–4 servings of Khanom Jeep Moo Sap Krapao
Preparing these dumplings is easy and even beginners can do it without any problems.
Simply follow my cooking instructions.
| Pork mince | 400 g |
| Wan Tan dumpling wrappers | 20-24 pieces |
| Yak Thai Krapao Sauce | 4 tbsp |
| Fish sauce | 1 tbsp |
| Golden Mountain Sauce | 1 tbsp |
| Oyster sauce | 1 tbsp |
Preparation
- Take the Wan Tan dumpling wrappers out of the freezer in time and let them thaw in the refrigerator for a few hours.
- Put the minced meat in a bowl and mix it with the Krapao Sauce.
- Add the fish sauce, Golden Mountain Sauce and oyster sauce and mix everything well.
- Let the filling sit for about ten minutes.
- Take the Wan Tan dumpling wrappers out of the packaging one by one and place a heaped tablespoon of the Krapao-minced meat mixture on each.
- Fold the dumpling wrappers so that they completely enclose the filling, but remain open at the top.
- Steam the dumplings for about 20-25 minutes in hot water steam (e.g. in a bamboo steamer or rice cooker insert).
- Let the freshly steamed Khanom Djib cool down briefly.
- Serve with a dipping sauce of your choice (e.g. Nam Djim Gai).
