Thai Cuisine: Dung-Mun Dumplings
Dung-Mun dumplings are a Thai-style dumpling with ingredients similar to traditional dumplings, but with a twist – they contain pork fat and crab meat. These dumplings are typically not packaged but served in bamboo dishes, accompanied by pineapple or citrus fruits. They are enjoyed with a sweet and fragrant dipping sauce.
Ingredients
- Chopped water celery roots: 3 pieces
- Peeled Thai garlic petals: 10 pieces
- White pepper: 1/4 teaspoon
- Chopped pork: 1 cup
- Cubed rendered pork fat: 1/4 cup
- Crab meat, finely shredded: 1/2 cup
- Sea salt: 1/2 teaspoon
- Soy sauce: 2 teaspoons
- Well-beaten egg: 1
- Finely sliced crab meat, water celery leaves, and red chili for garnish
- Thai pineapple, cut into small pieces, and crab egg sac for serving
Sauce (½ cup)
- Vinegar: 1/2 cup
- Coarse sugar: 4 tablespoons
- Sea salt: 1 teaspoon
- Red chilies, peeled and crushed: 1 piece
- Peeled Thai garlic petals, finely chopped: 10 pieces
Instructions
- Mix vinegar, sugar, sea salt, and crushed red chilies to make the dipping sauce. Heat it in a saucepan with Thai garlic until it thickens, then remove from heat and let it cool completely.
- Combine water celery roots, garlic, and white pepper, and set aside.
- In a mixing bowl, mix chopped pork, rendered pork fat, crab meat, sea salt, soy sauce, and half of the beaten egg. Spoon 1½ tablespoons of the mixture into bamboo dishes. Top with a thin layer of crab egg sac. Steam on medium heat for about 8 minutes or until cooked through. Remove and let them cool.
- Arrange the dumplings on a plate. Garnish with finely sliced crab meat, water celery leaves, and thinly sliced red chili. Serve with the dipping sauce and Thai pineapple pieces.
