Khanom Jeep Moo Sap Ga Prau

Yesterday I had a few stems of holy basil left over. I didn’t want to make another Pad Ga Prau Moo Sap with them, as delicious as it is, but wanted to try something new. I remembered that I still had a pack of wonton wrappers in the freezer and decided to create a new variation of Khanom Jeep.

After all, these Thai dumplings can be filled with all kinds of things, so why not with minced meat and the typical ingredients for Pad Ga Prau. I prepared the folded Khanom Jeep this time in my bamboo steamer and they were more than delicious. Here’s my recipe for “Khanom Jeep Moo Sap Ga Prau” ( ขนมจีบหมูสับกะเพรา ).

Preparation

The wonton wrappers should already be thawed before use, so it’s best to take them out of the freezer a few hours before using and place them in the regular refrigerator.

First, peel the garlic and cut it into rough pieces, then cut the Thai chilies into rough pieces as well. Then pound both together in a mortar to make a coarse paste. Finally, pluck the leaves of the holy basil from their stems and then chop them finely.

Now put the minced meat in a bowl and mix it with the paste from the mortar. Then add the fish sauce, Golden Mountain Sauce, dark soy sauce, and oyster sauce and mix everything well. Finally, fold in the chopped basil and mix everything well again. The filling for the dumplings is now ready and should rest for about ten minutes.

After this waiting time, take the wonton wrappers individually from their package and place a heaping tablespoon of the Krapao minced meat on each one. Then fold the wrappers so that they completely enclose the filling, but are still open at the top.

Then steam the dumplings in hot steam for about twenty to twenty-five minutes. It doesn’t really matter which device you use for this; for example, many rice cookers nowadays have a steaming attachment.

Let the finished steamed Khanom Jeep Moo Sap Ga Prau cool briefly and then serve soon. Various sauces can be served with them; we had Nam Jim Gai with ours.