(Gui Chai) Chinese Chive Dumplings

  • 120 ml (1/2 cup) water
  • 60 ml (1/4 cup) vegetable oil
  • 60 ml (1/4 cup) tapioca flour
  • 60 ml (1/4 cup) sticky rice flour
  • 1 tablespoon soy sauce
  • 240 ml (1 cup) rice flour
  • 480 ml (2 cups)  Chinese chives, sliced
  1. Add rice flour, sticky rice flour and water to a pot over medium heat. Stir constantly to prevent sticking. If the mixture starts to be too sticky to handle, lower the heat. Stir until the mixture turns gluey. Remove from heat and add the tapioca flour. Set it aside to let it cool.
  2. Slice the chives into 1 cm (1/2 in) pieces.
  3. Heat up 2 teaspoons of oil in a wok or pan over high heat.
  4. Add chives and soy sauce. Stir quickly and remove from the heat.
  5. Test the dough to see if it is too sticky. If so add more tapioca flour.
  6. Pinch off a small portion and roll it between your palms into a ball 2.5 cm (1 in) in diameter. Use your thumb and index finger to thin the dough into a flat piece. Put one tablespoon of cooked  chives in the middle, gather the edges and squeeze them together to close the dumpling.
  7. Steam the dumpling for 5-7 minutes or until the dough is cooked. These dumplings can also be pan-fried or deep fried.

Dipping sauce (Nam Jim Gui Chai)  

  • 2 tablespoons vinegar
  • 2 tablespoons sugar
  • 1 teaspoon soy sauce
  • 1 teaspoon dark sweet soy sauce
  • 1 teaspoon ground fresh chili paste (Optional)

  1. Add all ingredients together.