Appon's Thai Food Recipes

Dumpling Snacks - Thai Recipes

Bean and Prawn Dumplings ( Sala Pow Sie Gung Tua )


Today we're making 2 dumpling dishes, this is the savoury one, the sweet one can be found in the desserts section. Inside this dumpling we have haricot beans & chopped prawn filling. For fun you can draw on a mouse face with food colouring. I used precooked haricot beans from a jar, if you use fresh then you should boil them for 10 minutes.

Continue reading "Bean and Prawn Dumplings ( Sala Pow Sie Gung Tua )" »

White Shrimp Dumplings ( Ha Gurw )


Inside these white (almost transparent) dumpling is chopped shrimp. You can see in the photograph, I've drizzled a little soy sauce over them for extra flavour.

200 gms White (Bleached) Wheat Flour
150 ml Hot Water
100 gms Shrimp
2 Tablespoons Light Soy Sauce
1 Teaspoon White Pepper

1. Mix the flour with the hot water, stir until mixed and knead it until it cools a little.
2. Clean the shrimps, cut out the black line and cut into half.
3. Mix the chopped shrimp with light soy, and white pepper.
4. Pinch off pieces of the flour dough, approximately 40 gms in size.
5. Roll each piece of dough into a ball, then flatten it in your hand.
6. Spoon on some of the shrimp, fold up the dough around the filling and press the edges together.
7. If you want the ripple effect you can see in the photograph, pleat the pastry as you fold it up.
8. To cook, steam them for 10 minutes.

Serve With
Sour Sauce
Coriander Leaves
Mint Leaves

Bean Filled Flowers ( Kanoom Chor Murng side Tur )


These flowers are another type of these savoury dumpling. This one has a filling made from yellow mung beans.

Continue reading "Bean Filled Flowers ( Kanoom Chor Murng side Tur )" »

Dinosaur Eggs (Khai Dinosaur)


These are baked buns with a sweet center of candied fruit & candied lotus root, around a salty egg yolk. This is the usual mixture of salt and sweet, so typical of Thai food.

Continue reading "Dinosaur Eggs (Khai Dinosaur)" »

Steamed Pork & Mushroom Buns (Sa La Pow Sie Kem)


This is similar to a 'Dim Sum' recipe (chinese snack food). Asian countries influence each other and it's typical to find variations of Lao, Chinese, Khmer and Vietnamese food in Thailand and Thai food in the recipes of its neighbours. These ingredients will make approximately 15 buns/dumplings. You can freeze the bun, simply steam them first, then freeze them, steam them again just before eating.

Continue reading "Steamed Pork & Mushroom Buns (Sa La Pow Sie Kem)" »

Pork and Spring Onion Dumplings ( Giew Num )


These are boiled dumplings with pork and spring onion, the strongest taste is the fresh onion taste. They can be served as a starter or as a snack and can be frozen if needed. If you freeze them, they should be cooked from frozen, simply cook them a minute or two longer to allow them to defrost.

Ingredients for 2 People
100 gms Wheat Flour
1 Egg
1 Teaspoon Oil
150 Pork Mince
1 Teaspoon Salt
2 Tablespoon Light Soy Sauce
1 Teaspoon Pepper
3 Garlic Cloves
2 Sprigs Coriander Leaves
2 Spring Onions (approx 20 gms)

1. Whip the egg, put into the flour and add the oil.
2. Mix these together and knead them a little to form a dough.
3. Leave the dough for 5 minutes to rest it, this makes it easier to work with.
4. Into a food process, put the pork, add the garlic, the spring onion, the light soy sauce, the salt, pepper, and coriander leaves.
5. Blend until the filling is well mixed.
6. Pinch off small pieces of dough, and roll them on a flat oiled surface into small circles (approx 6cms diameter).
7. Put the meat filling into the middle of the pastry, and fold the pastry over and crimp the edges to form a closed dumpling.
8. Boil a pan of water, drop the dumplings into the boiling water and cook for 4 minutes.

Serve With
Noodle Soup
Sukiyaki Sauce
Green Vegetables

Vegetarian Dumplins ( Ka-noom Guie Chay Je )


This is a dumpling filled with vegetables and greens and sold right across Thailand as a snack. I'm including this recipe for completeness rather than taste. I find these dumplings doughy and only edible when freshly cooked with fresh fillings. So when you see them at a market stall, only buy them if they're cooked right there and then!

Continue reading "Vegetarian Dumplins ( Ka-noom Guie Chay Je )" »

Lap Mu Gyoza


Gyoza may be Japanese (or rather the Japanese version of Chinese dumplings), but that doesn't mean they can't benefit from some Thai spices. Here I've made a Lap-Mu filling (a spicy pork dish common to Thailand), the side vegetables served with Lap Mu are cabbage, coriander leaves and spring onions, and these have also been incorporated into these gyoza, and give it a lighter filling than you'd have with meat alone. The pastry part is the same as other gyoza recipes, I've included it below for convenience.
For Lap Mu you need to make toasted sticky rice, it's such a common ingredient that you can buy it in Thailand in packets, or simply toast your own stick rice in a frying pan.

Continue reading "Lap Mu Gyoza " »

Cheese Spinach Pork Gyoza


Oishi, the Thai snack maker and restaurant chain, have a new flavour of Gyoza with a western twist. I thought I'd try to recreate it. They're cheese, Thai spinach and pork gyoza, it's not traditional, but it's very tasty. In the picture above, mine are the ones on the left, Oishi brand are the ones on the right. I think mine look better!

After the Phuket Vegetarian Festival Vegetable dumpings I thought it would be nice to have some meat and dairy. The following makes around 35-40 Gyoza, and yes, that sauce in the middle is 'Tomato Ketchup'. It's what's in the Oishi packet as the dipping sauce for these, and since I'm trying to recreate their product, it needs the ketchup.

I'm using the modern cheat to cook Gyoza. Perhaps you've tried them before and found it difficult to cook them in the pan without breaking them? It's a common problem. The modern trick is to microwave them for 1 minute instead of steaming them, let them rest for 30 seconds, then shallow fry them. If you don't have a microwave, fry them in a pan with a 1cm of water, do not move them around, just leave them simmering until the water has boiled off. Once the water has gone, add a couple of tablespoons of oil, and gently fry once they're firmed up, you can move them around and turn them over to brown the other side.

Continue reading "Cheese Spinach Pork Gyoza" »

Shrimp Bamboo Dumplings ( Ka Noom Guy Chai Nor Mai )


Plenty of texture in these dumplings, the main flavours are prawns and the main texture chopped bamboo.

Continue reading "Shrimp Bamboo Dumplings ( Ka Noom Guy Chai Nor Mai )" »

About Dumpling Snacks

This page contains an archive of all entries posted to Appon's Thai Food Recipes in the Dumpling Snacks category. They are listed from oldest to newest.

Picnic Food is the next category.

Content Copyright 2004-2011 All rights reserved.