Chinese Chive Dumplings (Khanom Kuichai Sai Phak)


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

Dipping Sauce:
  • 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 :
  1. Preheat the oil over high heat fry the chopped garlic in the oil until golden. 
  2. Add Chinese chives, pepper, salt and sugar. 
  3. Stir-fry and mix well until everything is done and quite dry. 
  4. Remove and set aside for use as the filling.
  5. 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. 
  6. 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.
  7. 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.
  8. Bring the water to a boil; then reduce the heat Place the dim sum trays in the steamer, and steam for 5 minutes. 
  9. Remove from the heat and serve hot with dipping sauce.