Pun Sip Neung

Name: Pun Sip Neung (Savoury Steamed Dumplings)
Yield: Serves 4–6
Cuisine: Thai
Ingredients: 1 large onion, peeled and finely diced; 250 g skinless chicken fillet, finely diced; 1 tablespoon chopped palm sugar or brown sugar; 3 tablespoons fish sauce (nam pla); 4 lettuce leaves, finely sliced; 3 cloves garlic, peeled; 1 cup (250 ml) water; banana leaves; 1-cm knob galangal, peeled and sliced; 2 red chillies, seeded and finely chopped; 60 g arrowroot flour; 60 g tapioca flour; 125 g rice flour; cooking oil, as needed; 3½ tablespoons cooking oil; 1 teaspoon white peppercorns; 3 tablespoons sugar; 70 g chopped peanuts; 2 cloves garlic, peeled and finely chopped

Savoury Steamed Dumplings

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Little Thai Cookbook

By Marshall Cavendish

Published 2014

About

These tasty steamed dumplings allude to the Chinese influence in Thai cooking. The filling is typically prepared using chicken or fish—the recipe below uses chicken. Serve these dumplings with a soupy noodle dish or simply enjoy them as a snack. This dish is not spicy if the red chilli is omitted from the garnish and is ideal for those who do not take spicy food. If not serving with the chopped red chilli, a dip of sweet chilli sauce makes an excellent substitute.

Ingredients

Asia
Thailand
Snack
South East Asia

Ingredients

Method