STEAMED CHIVES DUMPLINGS
RECIPE: STEAMED CHIVES DUMPLINGS
Ingredients for Steamed Chives Dumplings
- Rice flour 25 g
- Tapioca starch 40 g
- Arrowroot flour, 25 g
- Sugar 5 g
- Salt 2.5 g
- Water 180 g
- Chives 250 g
- Baking powder 3 g
- Soy sauce 5 g
- Vegetable oil 20 g
- Vegetable oil for greasing the tray and for frying the chives
Note: This recipe makes approximately 15 balls.
Directions
- Wash the chive leaves and cut them into short pieces.
- Add chopped chive leaves, tapioca starch, arrowroot flour, rice flour, water, salt, sugar, baking powder, and vegetable oil in a pan. Mix well.
- Then turn on low heat. Stir until the ingredients are mixed together enough to become thick and sticky, but it doesn’t have to be fully cooked. Remove from the heat.
- Prepare a tray. Apply vegetable oil all over. Shape the mixture into round balls, weighing 30-35 grams each.
- Then steam over boiling water on medium heat for about 10 minutes or until cooked. Remove from the heat and let it cool.
- Set up a pan and add vegetable oil. When the oil is hot, fry until crispy.
- Let the oil drain and serve with dipping sauce.
Ingredients for Chive Sauce
- Sugar 100 g
- Sweet dark soy sauce 60 g
- Soy sauce 50 g
- Salt 5 g
- Vinegar 20 g
- Water 50 g
- Crushed fresh chili 5 g
Directions
- Add water and sugar to a pot, stir until dissolved. Let it cool slightly, then add sweet soy sauce, vinegar, soy sauce, and salt.
- Once cooled, add crushed fresh chili.
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Thai