Chinese Chive Dumplings

Method23 steps · about 1 hr

1. 1

   Step 1: Put the 1 cup rice flour, ¼ cup sticky rice flour and ½ cup dough water into a pot over medium heat.

   Uses 1 cup rice flour · ¼ cup sticky rice flour · ½ cup water for the dough

   
2. 2

   Step 2: Stir the flour-and-water mixture from step 1 constantly so it does not stick to the pot.

   Uses Rice-flour mixture in the pot

3. 3

   Step 3: If the mixture from step 2 becomes difficult to stir, lower the heat and keep stirring.

   Uses Stirred rice-flour mixture

4. 4

   Step 4: Continue stirring the mixture from step 3 until it turns gluey.

   Uses Thickening rice-flour mixture

   
5. 5

   Step 5: Take the gluey mixture from step 4 off the heat and mix in the ¼ cup tapioca flour.

   Uses Gluey rice-flour mixture · ¼ cup tapioca flour

6. 6

   Step 6: Set the dough from step 5 aside until cool enough to handle.

   Uses Dumpling dough with tapioca flour

7. 7

   Step 7: While the dough cools, slice the green Chinese chives (2 cups) into ½-inch pieces, measuring the 2 cups for the filling.

   Uses 2 cups green Chinese chives, sliced

   
8. 8

   Step 8: Have the sliced chives ready, then heat 2 tsp from the vegetable-oil supply in a wok or pan over high heat.

   Uses 2 tsp vegetable oil for the chives

9. 9

   Step 9: Add all the sliced chives from step 7 and the 1 tbsp soy sauce to the hot oil from step 8.

   Uses Hot oil for the chive filling · Two cups prepared sliced Chinese chives · 1 tbsp soy sauce

10. 10

    Step 10: Stir the chives from step 9 quickly, then remove the pan from the heat as soon as they wilt slightly.

    Uses Chives, soy sauce and oil in the pan

    
11. 11

    Step 11: Keep the filling from step 10 only lightly wilted; it should not be cooked down until it releases lots of water.

    Uses Lightly wilted chive filling

12. 12

    Step 12: Let the chive filling from step 11 cool before stuffing the dumplings.

    Uses Chive filling cooling in its pan

13. 13

    Step 13: Check the cooled dough from step 6 to see whether it is too sticky to handle.

    Uses Cooled dumpling dough

14. 14

    Step 14: Try a small piece of the dough from step 13. If it sticks excessively to your fingers, adjust it in the next step.

    Uses Cooled dough being checked for stickiness

15. 15

    Step 15: If needed, work a little additional tapioca flour into the dough from step 14 until it can be handled.

    Uses Checked dumpling dough · Additional tapioca flour, only if the dough is too sticky

16. 16

    Step 16: Pinch off a small portion of dough from step 15 and roll it between your palms into a ball about 1 inch across.

    Uses One small dough portion for one wrapper

17. 17

    Step 17: Flatten and thin the dough ball from step 16 with your thumb and index finger to make one wrapper.

    Uses One dough ball for a wrapper

18. 18

    Step 18: Put 1 tbsp of the cooled chive filling from step 12 into the wrapper from step 17. Gather and pinch the edges closed. Repeat steps 16–18 while dough and filling remain; keep any unused filling and dough separate.

    Uses One thin dumpling wrapper · 1 tbsp filling per dumpling

19. 19

    Step 19: Add water to the steamer below its rack and bring it to a boil with steady steam. Steam the assembled dumplings from step 18 in batches for about 5–7 minutes per batch, checking from 5 minutes and continuing until the wrappers are cooked through.

    Check dumpling wrappers · 5 minUses Assembled chive dumplings · Water for the steamer, as needed

20. 20

    Step 20: Lift the cooked dumplings from step 19 out of the steamer. Continue with the pan-fried finish below.

    Uses Cooked steamed chive dumplings

21. 21

    Step 21: Heat enough oil from the remaining vegetable-oil supply to pan-fry the steamed dumplings from step 20.

    Uses Steamed chive dumplings ready to pan-fry · Oil from the remaining vegetable-oil supply, as needed for pan-frying

22. 22

    Step 22: Pan-fry the dumplings from step 21, turning as needed, until they are somewhat browned and crisp outside while remaining soft inside.

    Uses Steamed dumplings and oil in the frying pan

23. 23

    Step 23: Lift the pan-fried dumplings from step 22 onto a serving plate and serve with the ready hot chili soy sauce. Refrigerate any unused filling and dough promptly.

    Uses Finished pan-fried chive dumplings · Ready hot chili soy sauce, for serving