Pun Sip Neung

Savoury Steamed Dumplings


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.


  • banana leaves
  • cooking oil, as needed


  • 125 g rice flour
  • 60 g tapioca flour
  • 60 g arrowroot flour
  • 1 cup (250 ml) water

Chicken Filling

  • 3 cloves garlic, peeled
  • 1-cm knob galangal, peeled and sliced
  • 1 teaspoon white peppercorns
  • tablespoons cooking oil
  • 250 g skinless chicken fillet, finely diced
  • 1 large onion, peeled and finely diced
  • 3 tablespoons fish sauce (nam pla)
  • 3 tablespoons sugar
  • 1 tablespoon chopped palm sugar or brown sugar
  • 70 g chopped peanuts


  • 2 cloves garlic, peeled and finely chopped
  • 4 lettuce leaves, finely sliced
  • 2 red chillies, seeded and finely chopped


  1. Prepare the chicken filling. Using a mortar and pestle or blender, pound or process the garlic, galangal and peppercorns into a fine paste. Heat the oil in a wok over medium heat. Add the garlic paste and stir-fry until fragrant. Add the chicken, onion, fish sauce, both types of sugar and peanuts and mix well. Dish out and set aside to cool.
  2. Prepare the garnish. Using a clean wok, heat some oil over medium heat. Add the chopped garlic and stir-fry until golden brown. Remove from heat and drain well.
  3. Prepare the dough. Sift the rice flour, tapioca flour and arrowroot flour into a saucepan. Add the water and mix well. Place the saucepan over medium heat, stirring constantly, until the mixture thickens and forms a dough. Remove from the heat and set aside to cool.
  4. Roll the cooled dough into small balls, each about 3.5-cm in diameter. Cover the balls with a damp cloth to prevent them from drying out.
  5. Coat your hands with some oil. Using your hands, flatten a ball of dough into a thin, circular sheet. Place 1 heaped teaspoon of the chicken filling on the centre of the dough sheet, then fold the sheet into a half-moon shape and press the edges to seal. Repeat until the ingredients are used up.
  6. Line a steamer with banana leaves and brush well with oil. Arrange the dumplings slightly apart on the banana leaves. Steam the dumplings over rapidly boiling water for about 8 minutes or until the dough turns translucent.
  7. Serve the steamed dumplings on a dish lined with lettuce leaves. Garnish with fried garlic and red chillies.