Khao kriap pak mor
Thailand
A rice wrapper made on cloth, one translucent circle at a time.
Khao kriap pak mor are Thai steamed dumplings made by spreading a thin rice-and-starch batter over cloth stretched across a pot of simmering water. Once the sheet sets, it is folded around a sweet-savory filling. The technique is the headline: the wrapper is cooked before the parcel is closed.
This entry is written as a working Dumpling-pedia note: what it is, where it shows up, what people claim about it, and how much of that claim can stand up.
What It Is
Why It Matters
Origin Story
Khao kriap pak mor is established across Thai snack culture, with regional versions including a documented Surat Thani style. The sources reviewed explain the method and local practice more securely than they explain an inventor or single birthplace, so this project leaves the beginning open.[1][2][3]
- The name refers to the pot-and-cloth steaming method: batter is spread over taut cloth above simmering water and cooked into a delicate sheet.[2][3]
- Michelin documents a Surat Thani specialist whose regional version uses pork, peanut, herbs and coconut milk, showing that the form changes with local taste.[1]
- The sources reviewed do not support a tidy invention story, and this entry does not manufacture one from the dish's name or resemblance to neighboring rice parcels.[1][3]
Recipe Outline
Cook a fairly dry sweet-savory pork-and-peanut filling, spread rice-and-tapioca batter thinly over cloth above a steaming pot, cover until set, add filling, fold the sheet into a parcel and finish with garlic oil and fresh accompaniments.[1][3]
Ingredients
- rice flour
- tapioca starch
- water
- pork
- peanut
- preserved radish
- shallot
- garlic
- palm sugar
- fish sauce
- garlic oil
Steps
- Cook the filling until balanced and dry enough not to tear the wrapper, then cool it slightly.
- Stretch clean cloth firmly over a pot of simmering water, leaving an opening for steam circulation.
- Spread a small ladle of batter into a thin circle, cover and steam just until translucent and set.
- Place filling in the center, fold the cooked sheet around it and lift the parcel away with a lightly oiled tool.
- Brush with garlic oil and serve warm with lettuce, fresh coriander and chilli.
Use preserved radish, mushroom, peanut and firm tofu, keeping the filling dry and the sweet-salty balance intact.
Related Dumplings
Connections, With Caution
Sources
Khao Kriab Pak Mor, Surat Thani
SourceMichelin Guide inspectors · Michelin Guide · n.d.
Used for: Khao kriap pak mor as thin steamed rice dumplings with minced pork, peanut and herb filling.; Its contemporary street-food practice in Surat Thani.
A present-day culinary observation, not a historical source.
magazine reference - Accessed 2026-07-15
Thai Culinary Culture Exchange in Chengdu
SourceRoyal Thai Consulate-General in Chengdu · Ministry of Foreign Affairs of Thailand · 2026-04-10
Used for: Khao kriap pak mor as a recognized Thai cloth-steamed rice-wrapper preparation.; Cho muang and khao kriap pak mor as distinct Thai culinary forms taught by specialist institutions.
An official event report used only to confirm contemporary terminology and culinary recognition.
government reference - Accessed 2026-07-15
Thai Food
David Thompson · 2002
Used for: Thai snack and dumpling-like traditions.
Used for Thai culinary context.
cookbook reference - Accessed 2026-06-30