Soft, Savory & Full Of Soul, Discover Kaow Krieb Pak Mor

Sweet, Savory, Steamed, Irresistible Kaow Krieb Pak Mor Recipe

This week, we bring you a beloved Thai street food classic—Kaow Krieb Pak Mor( S, a delicate and flavorful steamed rice dumpling filled with savory goodness. This dish is known for its soft, translucent wrappers and sweet-savory stuffing, offering a delightful balance of texture and taste that makes it both comforting and elegant.

Ingredients for the Dumpling Batter:

3¼ cups rice flour

½ cup tapioca flour

3 cups water

1 cup hot water

Ingredients for the Stuffing:

500 grams minced chicken

500 grams sliced shallots

½ cup fermented turnip

1 cup roasted peanuts, crushed

2 teaspoons pepper

2 tablespoons ground garlic

2 tablespoons finely chopped coriander root

400–500 grams palm sugar (to taste)

¼ cup thin soy sauce

¼ cup chopped garlic

½ cup rice bran oil

Method of Preparation

The preparation begins with crafting the perfect rice wrapper batter. In a large mixing bowl, combine 3¼ cups of rice flour, ½ cup of tapioca flour, and 3 cups of water, blending until smooth. Slowly stir in 1 cup of hot water, mixing continuously to achieve a light, pourable batter. Let this rest while you prepare the filling.

The flavorful stuffing is what truly sets Kaow Krieb Pak Mor apart. Heat ½ cup of rice bran oil in a large skillet. Sauté ¼ cup of chopped garlic and 2 tablespoons of ground garlic with 2 tablespoons of finely minced coriander root until fragrant. Add 500 grams of minced chicken, cooking until it starts to brown. Mix in 500 grams of thinly sliced shallots, ½ cup of fermented turnip, and 1 cup of crushed roasted peanuts. Season the mixture with 2 teaspoons of pepper, ¼ cup of thin soy sauce, and stir in 400–500 grams of palm sugar, allowing it to melt and coat the filling with a rich, sweet-salty glaze. Cook until the mixture is thick and sticky, then set aside to cool.

To assemble the dumplings, lightly grease a piece of clean white cloth stretched tightly over a pot of boiling water (or use a special dumpling steamer). Pour a thin layer of the rice batter onto the cloth, cover, and steam for about 30 seconds until translucent. Carefully spoon a bit of the stuffing in the center and gently fold the wrapper over it. Lift the dumpling off with a spatula or bamboo stick and repeat the process until all the batter and filling are used.

Garnishment & Serving

For garnishment and serving, arrange the dumplings on a banana leaf or plate, and top them with crispy garlic bits, fresh cilantro, and finely chopped bird’s eye chilies for a hint of spice. A drizzle of sweet soy sauce or garlic oil enhances the savory notes.

Kaow Krieb Pak Mor is best enjoyed warm, paired with accompanying drinks like a cool Thai iced tea, lemongrass ginger drink, or a lightly sparkling lime soda to cut through the richness. Each bite of these silky dumplings delivers an explosion of flavor, making it an unforgettable culinary experience worth savoring.

Recipe prepared courtesy of ASST. PROF. DR. CHEF CHAYANIT PRAMPATE FROM RAJAMANGALA UNIVERSITY OF TECHNOLOGY KRUNGTHEP, BANGKOK & THAI EMBASSY HOSTED AT TRADEMARK SUITES, ENAKI TOWN

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