Ingredients:

  • 300g ground pork (80/20 blend)
  • 150g raw shrimp, peeled, deveined, and minced
  • 3 large cilantro roots, finely chopped
  • 4 large garlic cloves
  • 1 tsp white peppercorns
  • 1.5 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 2 tsp granulated sugar
  • 1 tsp sesame oil
  • 2 tbsp tapioca starch
  • 24 yellow wonton wrappers
  • 3 tbsp fried garlic in oil
  • 2 tbsp sweet black soy sauce
  • 1 tbsp Thai thin soy sauce
  • 1 tbsp distilled white vinegar

Instructions:

  1. Prepare the 'Thai Trinity' paste by pounding the cilantro roots, garlic cloves, and white peppercorns in a mortar and pestle until a smooth, wet paste forms.
  2. In a large mixing bowl, combine the ground pork, minced shrimp, aromatic paste, oyster sauce, light soy sauce, sugar, sesame oil, and tapioca starch.
  3. Vigorously mix the filling in one direction for 5 minutes, or lift the mass of meat and 'slap' it back into the bowl 20 times until it becomes a sticky, cohesive paste.
  4. Trim the square wonton wrappers into circles using kitchen shears. Place 1 tablespoon of filling in the center of each wrapper.
  5. Wet the edges slightly, then gather the sides up around the meat, leaving the top open like a little crown.
  6. Line a steamer with perforated parchment. Arrange the dumplings so they aren't touching. Steam over boiling water for 12 minutes until the wrappers look translucent and the meat feels firm.
  7. Whisk together the sweet black soy sauce, Thai thin soy sauce, and distilled white vinegar to create the dipping sauce. Set this aside to allow the flavors to meld while you prep the meat.