Chinatown Snack · Thai-Style Shumai

Kanom Jeeb (Steamed Pork Dumplings)

🥟

Photo coming soon

Bangkok street stalls almost always finish the steamed dumplings with a drizzle of dark soy and a scatter of fried garlic — a topping the original Cantonese shumai never had.

Minced pork and shrimp are mixed with water chestnut and wrapped in thin wonton skins, left open at the top, then steamed in stacked bamboo baskets and served with a soy-vinegar dipping sauce and fried garlic oil.

Why it's made this way: Kanom jeeb is the Thai adaptation of Cantonese shumai, brought by Chinese immigrant communities in Bangkok, and it's now sold as an everyday street and market snack far beyond its dim-sum origins.