Can I prepare the filling ahead of time?
Yes, you can prepare the pork and shrimp filling up to 24 hours in advance and store it in the refrigerator.
BREAKFAST
Cambodian Steamed Pork and Shrimp Dumplings (Num Krok)
These savory Cambodian steamed dumplings, known as Num Krok, are a delightful breakfast or snack. They feature a flavorful filling of seasoned pork and shrimp encased in a soft, steamed rice flour shell, often served with a sweet and tangy dipping sauce.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, whisk together the rice flour, tapioca flour, coconut milk, water, and 1/4 teaspoon of salt until smooth. Set aside to rest for 15 minutes.
02
In another bowl, combine the ground pork, minced shrimp, minced garlic, fish sauce, and 1/4 teaspoon of black pepper. Mix well to ensure all ingredients are evenly distributed.
03
Lightly grease a steamer basket or a heatproof plate that fits inside your steamer. Pour a thin layer of the flour batter into the prepared steamer basket, just enough to coat the bottom.
04
Place small spoonfuls of the pork and shrimp filling onto the batter, leaving some space between each dumpling.
05
Steam over rapidly boiling water for 8-10 minutes, or until the dumplings are firm and cooked through. The wrapper should be translucent.
06
Carefully remove the cooked dumplings from the steamer and repeat the process with the remaining batter and filling. Serve warm with a dipping sauce of your choice.
About This Recipe
These savory Cambodian steamed dumplings, known as Num Krok, are a delightful breakfast or snack. They feature a flavorful filling of seasoned pork and shrimp encased in a soft, steamed rice flour shell, often served with a sweet and tangy dipping sauce.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add finely chopped green onions or cilantro to the pork and shrimp filling. Ensure your steamer water is at a rolling boil before adding the dumplings for best results.
Easy Substitutions
You can substitute ground chicken or turkey for the pork. If you don't have tapioca flour, you can use cornstarch, though the texture might be slightly less chewy. For a vegetarian version, use finely chopped mushrooms and tofu.
Storage & Reheating
Store leftover Num Krok in an airtight container in the refrigerator for up to 2 days. Reheat gently in a steamer or microwave until warmed through.
Serving Suggestions
Serve these Cambodian Steamed Pork and Shrimp Dumplings with a sweet chili dipping sauce, a simple soy sauce with a dash of lime, or a traditional Cambodian dipping sauce made with fish sauce, lime juice, sugar, and minced chilies. They are excellent as a light breakfast, a savory snack, or an appetizer.
Common Mistakes
1. Overfilling the dumplings: This can cause them to burst during steaming. Use small, manageable amounts of filling. 2. Not greasing the steamer: This will make the dumplings stick and difficult to remove. Always lightly grease your steaming surface. 3. Overcooking: Overcooked dumplings can become tough or rubbery. Steam just until firm and translucent. 4. Insufficiently hot water: The water needs to be at a rolling boil to ensure proper steaming and texture.
Frequently Asked Questions
What kind of steamer should I use?
Any standard bamboo or metal steamer will work. You can also use a large pot with a steamer insert.
Can I freeze these dumplings?
It's best to enjoy these fresh. Freezing can alter the delicate texture of the wrapper.
What is tapioca flour for?
Tapioca flour adds a desirable chewiness and elasticity to the dumpling wrapper, which is characteristic of Num Krok.
MORE TO KNOW
Num Krok are traditionally made in special cast iron pans with small indentations, similar to a takoyaki pan, which gives them their characteristic round shape. However, this recipe adapts the concept for a standard steamer, making it accessible for home cooks without specialized equipment. The key to a good Num Krok is a delicate, chewy wrapper and a well-seasoned filling. Don't overcrowd your steamer to ensure even cooking.
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