Crispy Garlic Chive Dumplings (Guichai Tod)
Crispy Garlic Chive Dumplings (Guichai Tod)
Ingredients
For the Dumplings
- 300 g rice flour
- 100 g tapioca starch
- 500 ml water
- 1 teaspoon salt
- 2 tablespoons vegetable oil, plus more for greasing and frying
- 300 g Chinese chives, roughly chopped into 1/2-inch pieces
For the Dipping Sauce
- 1/2 cup soy sauce
- 1/4 cup vinegar
- 2 tablespoons sugar
- 1/4 cup water
- 1 tablespoon chopped garlic
- 1 tablespoon chopped chilies, or chili flakes
Instructions
- 1
Chop 300 g of Chinese chives into roughly 1/2-inch pieces.
⏱️ 5 min
- 2
In a pot, combine 500 ml water, 300 g rice flour, 100 g tapioca starch, and 1 teaspoon salt.
⏱️ 2 min
- 3
Place the pot on a stove over medium heat. Stir the mixture constantly with a spatula. Continue stirring for about 5-7 minutes until the mixture thickens, becomes sticky, and turns translucent, forming a dough.
⏱️ 7 min
- 4
Add 2 tablespoons of vegetable oil to the cooked dough and stir until well combined. Then, add the chopped Chinese chives to the dough mixture and mix thoroughly until the chives are evenly distributed throughout the dough.
⏱️ 5 min
- 5
Lightly grease a heat-proof dish (such as a glass baking dish) with vegetable oil. Line the greased dish with parchment paper, ensuring it covers the bottom and extends up the sides. Lightly grease the parchment paper as well.
⏱️ 3 min
- 6
Transfer the entire chive dough mixture into the prepared dish, spreading it out evenly. Place the dish into a steamer basket, which is set over a pot of boiling water. Cover the steamer and steam for 20-25 minutes, or until the dough is completely cooked through and appears translucent.
⏱️ 25 min
- 7
Once steamed, carefully remove the dish from the steamer. Allow the chive cake to cool completely (approximately 1 hour). Once cooled, use the parchment paper to lift the entire steamed chive cake out of the dish. Peel off the parchment paper. Place the cake on a cutting board and cut it into bite-sized pieces, such as small squares or rectangles.
⏱️ 60 min
- 8
Heat a pan with enough vegetable oil for shallow frying over medium-high heat. Once the oil is hot, carefully place the cut chive dumpling pieces into the pan. Fry until they are golden brown and crispy on all sides.
⏱️ 10 min - 9
In a separate bowl, combine 1/2 cup soy sauce, 1/4 cup vinegar, 2 tablespoons sugar, 1/4 cup water, 1 tablespoon chopped garlic, and 1 tablespoon chopped chilies (or chili flakes). Stir well until the sugar dissolves.
⏱️ 3 min
- 10
Serve the crispy chive dumplings hot with the prepared dipping sauce.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Garlic Chive Dumplings (Guichai Tod)
For the Dumplings
- 300 g rice flour
- 100 g tapioca starch
- 500 ml water
- 1 teaspoon salt
- 2 tablespoons vegetable oil, plus more for greasing and frying
- 300 g Chinese chives, roughly chopped into 1/2-inch pieces
For the Dipping Sauce
- 1/2 cup soy sauce
- 1/4 cup vinegar
- 2 tablespoons sugar
- 1/4 cup water
- 1 tablespoon chopped garlic
- 1 tablespoon chopped chilies, or chili flakes
Instructions
- 1
Chop 300 g of Chinese chives into roughly 1/2-inch pieces.
⏱️ 5 min - 2
In a pot, combine 500 ml water, 300 g rice flour, 100 g tapioca starch, and 1 teaspoon salt.
⏱️ 2 min - 3
Place the pot on a stove over medium heat. Stir the mixture constantly with a spatula. Continue stirring for about 5-7 minutes until the mixture thickens, becomes sticky, and turns translucent, forming a dough.
⏱️ 7 min - 4
Add 2 tablespoons of vegetable oil to the cooked dough and stir until well combined. Then, add the chopped Chinese chives to the dough mixture and mix thoroughly until the chives are evenly distributed throughout the dough.
⏱️ 5 min - 5
Lightly grease a heat-proof dish (such as a glass baking dish) with vegetable oil. Line the greased dish with parchment paper, ensuring it covers the bottom and extends up the sides. Lightly grease the parchment paper as well.
⏱️ 3 min - 6
Transfer the entire chive dough mixture into the prepared dish, spreading it out evenly. Place the dish into a steamer basket, which is set over a pot of boiling water. Cover the steamer and steam for 20-25 minutes, or until the dough is completely cooked through and appears translucent.
⏱️ 25 min - 7
Once steamed, carefully remove the dish from the steamer. Allow the chive cake to cool completely (approximately 1 hour). Once cooled, use the parchment paper to lift the entire steamed chive cake out of the dish. Peel off the parchment paper. Place the cake on a cutting board and cut it into bite-sized pieces, such as small squares or rectangles.
⏱️ 60 min - 8
Heat a pan with enough vegetable oil for shallow frying over medium-high heat. Once the oil is hot, carefully place the cut chive dumpling pieces into the pan. Fry until they are golden brown and crispy on all sides.
⏱️ 10 min - 9
In a separate bowl, combine 1/2 cup soy sauce, 1/4 cup vinegar, 2 tablespoons sugar, 1/4 cup water, 1 tablespoon chopped garlic, and 1 tablespoon chopped chilies (or chili flakes). Stir well until the sugar dissolves.
⏱️ 3 min - 10
Serve the crispy chive dumplings hot with the prepared dipping sauce.