Chinese chives or Garlic chives traditional Chinese or ku chai in Thailand, Malay and Indonesia. A relatively new vegetable in the English-speaking world but well-known in Asian cuisine, the flavor of garlic chives is more like garlic than chives, though much milder. Both leaves and the stalks of the flowers are used as a flavoring similarly to chives, green onions or garlic and are used as a stir fry ingredient. In China, they are often used to make dumplings with a combination of egg, shrimp and pork. They are a common ingredient in Chinese jiaozi dumplings and the Japanese and Korean equivalents. The flowers may also be used as a spice. In Vietnam, the leaves of garlic chives are cut up into short pieces and used as the only vegetable in a soup of broth and sliced pork kidneys. Many garden centers carry it as do most Asian supermarkets.
- 1.5 cups rice flour
- ¼ cup corn flour
- 2 tbsp tapioca flour
- 1 tbsp arrow root starch
- ¼ cup tapioca flour, for dusting
- 1 1/3 cups water
- 2 tbsp vegetable oil
- 3 cups Chinese chives, cut into short length
- 1 tsp salt
- ½ tsp pepper
- 1 tbsp sugar
- 1 tbsp chopped garlic
- 3 tbsp vegetable oil
- 1 sliced red spur chili
- 1 tbsp salt
- ¼ cup sugar
- 1 cup vinegar
- 3 tbsp dark soy sauce
Preparation for Dipping Sauce:
Mix all ingredients for the sauce- except the chili together Simmer over low heat until the sugar has dissolved. Remove from the heat and allow to cool. Pound the red chili (using a pestle and mortar) and stir into the sauce when it is warm.
Preparation for Dumplings :
- Preheat the oil over high heat fry the chopped garlic in the oil until golden.
- Add Chinese chives, pepper, salt and sugar.
- Stir-fry and mix well until everything is done and quite dry.
- Remove and set aside for use as the filling.
- Mix all 4 kinds of flour together. Gradually add water until used up, then add the oil. Place over medium heat stirring regularly until it comes together.
- Remove from the wok and leave to cool slightly. While it is still warm, knead the mixture until it becomes a soft dough. Roll into small balls about I" in diameter Place in a tray and cover with a damp cheesecloth.
- Roll out each ball into a thin sheet making a dome in the center Spoon 2 tsp of the filling into the center; gather the sides together and pinch using your fingertips. Arrange on a greased dim sum tray.
- Bring the water to a boil; then reduce the heat Place the dim sum trays in the steamer, and steam for 5 minutes.
- Remove from the heat and serve hot with dipping sauce.