step 1
Start by preparing the filling. Wash thoroughly the fresh Chinese Chives (5 cups) and drained welling a colander. Trim off the white part at the bottom of chives. Then cut the chives into 1/2 cm long pieces. Then set aside.
step 2
Next, peel and chop Garlic (50 cloves) and Shallot (1/3 cup).
step 3
Soak, drain and chop Dried Shrimp (3.5 oz).
step 4
Heat a wok with Vegetable Oil (4 Tbsp) over medium-high heat. Add chopped garlic and shallots and saute until fragrant.
step 5
Then, add in chopped dried shrimps and stir-fry until dried shrimps turns golden brown and fragrant. Then remove from wok.
step 6
Toss the fried shallots and garlic in the fresh cut Chinese chives.
step 7
Then add in Alkaline Water (1 tsp). This will help keep the chives green. Be sure they are well mixed. Set aside while we make the skin dough.
step 8
To make the skin, first bring a pot of Water (5 cups) to a boil.
step 9
In a large mixing bowl, add Wheat Starch (3 cups), Tapioca Starch (2 1/3 cups), Salt (2 tsp) and Granulated Sugar (4 tsp). Whisk to combine well.
step 10
Quickly add in the boiling water and using a dough hook, stir until the flour mixture comes together.
step 11
Then, add in Vegetable Oil (1.5 oz) and continue to knead until a smooth dough is formed. Remove from mixer.
step 12
Briefly knead the dough with your hand for the last time.
step 13
Divide the finished dough into smaller portions and set aside to rest for about 15 minutes. And we're ready to make the chive dumplings!
step 14
First, lightly dust the working surface and rolling pin with some tapioca flour. Then roll out the dough into a thin layer.
step 15
Using a cutter, cut into round wrappers.
step 16
Continue to roll out balance of dough and cut into round wrappers. And we're ready to wrap the dumplings!
step 17
To make the dumplings, first spoon 1 heaping tbsp chive filling into the centre of wrapper.
step 18
Pinch the centre of wrapper tightly to seal.
step 19
Next, pinch the lower half (right side) of dumpling to seal.
step 20
Then, bring the upper half (right side) of dumpling forward and press to seal.
step 21
Next, pinch the lower half (left side) of chive dumpling to seal.
step 22
Then, bring the upper half, left side, of chive dumpling forward and press to seal.
step 23
Press together both sides of chive dumpling to wrapped it up tightly.
step 24
Continue to do the same for the rest of the round wrappers. And we're done!
step 25
Lightly oil a steaming tray.
step 26
Arrange the pleated chive dumplings on the steaming tray.
step 27
Place on prepared steamer.
step 28
Steam for 15 minutes or until the skin turns translucent.
step 29
Remove from steamer onto a wire rack. Brush with some Garlic Oil (as needed) and leave to cool a while before transferring to a serving plate.
step 30
These chive dumplings are best eaten fresh served with sweet chili sauce. Enjoy!
