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Gwen Baker UK SAP HCM Consultant
Khao Griab Paak Maw

Thai Ground Pork Dumplings












1 T Oil

250 g Ground Pork

1/2 c Peanuts, ground roasted

4 cloves Garlic, minced

1/4 c Coriander

1/2 t White Pepper

3 T Fish Sauce, (Nam Pla)

2 T Sugar

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6 cloves Garlic, chopped

1/4 c Oil

24 Rice Papers

1/2 c Coriander

Heat a medium skillet and add the oil, then add the rest of the filling ingredients.

Cook on medium-high heat

until the pork is cooked and the liquid is all reduced and clinging to the other ingredients.

Set aside.


a small skillet, fry the garlic cloves in the 1/4 cup of oil until golden, then discard the garlic, reserving the

garlic oil.

Prepare a steaming pot using a large pot of boiling water.

Cover the top of the pot with a piece

of wet muslin cloth and tie around the rim with string to keep the surface taut.

Cut a 5 cm opening near

the edge to release the steam.

Place the rice paper circles on the muslin surface to heat for 1-2 minutes.

Remove and place on a plate.

Repeat, stacking with a layer of greaseproof paper between each one.

When the rice skins are ready, spoon on 1 t of the filling on each.

Use a small paddle or the handle of a

spoon to fold the rice skin in half to cover the filling.

Overlap the sides and crimp around the edges softly

to give it shape.

As each dumpling is made, remove it to a plate and brush with the garlic oil to keep it from

sticking to the others.

To serve, wrap each dumpling in a small piece of lettuce and eat with coriander on

the side.

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