Thai Chive Dumpling Recipe

Rice flour: A fine flour made from milled rice, used to create the dough's base.

Tapioca starch: A starchy substance extracted from the cassava root, giving the dough its chewy texture.

Boiling water: Necessary to combine with the flours to form the dough.

Chives: Fresh, chopped chives are used for the filling, providing a mild onion-like flavor.

Soy sauce: Adds a salty, umami flavor to the filling.

Vegetable oil: Used in the filling to add moisture and richness.

Sugar: Balances the flavors in the filling with a hint of sweetness.

Salt: Enhances the overall flavor of the filling.

When kneading the dough, ensure your hands are lightly coated with tapioca starch to prevent sticking. This will help you achieve a smooth and pliable texture. Additionally, when sealing the dumplings, press the edges firmly to avoid any filling leakage during the steaming process.

• rice flour - Substitute with glutinous rice flour: Glutinous rice flour will give a slightly chewier texture, which can be desirable in dumplings.

• tapioca starch - Substitute with cornstarch: Cornstarch can provide a similar thickening effect and texture in the dough.

• boiling water - Substitute with hot vegetable broth: Using hot vegetable broth can add an extra layer of flavor to the dough.

• chives - Substitute with green onions: Green onions have a similar flavor profile and can be used as a direct substitute.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar taste to soy sauce.

• vegetable oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements the other ingredients well.

• sugar - Substitute with honey: Honey can provide a similar sweetness with a slightly different flavor profile.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute and may offer a slightly different mineral content.

• Allow the dumplings to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.
• Place the cooled dumplings in a single layer on a baking sheet lined with parchment paper. Ensure they are not touching each other to avoid sticking.
• Transfer the baking sheet to the freezer and let the dumplings freeze for about 1-2 hours until they are firm.
• Once frozen, transfer the dumplings to a resealable plastic bag or an airtight container. Label the bag or container with the date to keep track of freshness.
• Store the dumplings in the freezer for up to 3 months. For best results, consume within this period to enjoy optimal flavor and texture.
• When ready to cook, you can steam the frozen dumplings directly without thawing. Simply add a few extra minutes to the steaming time.
• For pan-frying, allow the dumplings to thaw slightly at room temperature for about 10-15 minutes before frying to ensure even cooking and a crispy exterior.
• If you have leftover steamed dumplings, store them in an airtight container in the refrigerator for up to 2 days. Reheat by steaming or pan-frying until heated through.

• Steaming Method: Place the Thai chive dumplings in a steamer basket lined with parchment paper or cabbage leaves to prevent sticking. Steam over boiling water for about 5-7 minutes until they are heated through. This method helps retain the dumplings' soft and chewy texture.

• Pan-Frying Method: Heat a non-stick skillet over medium heat and add a small amount of vegetable oil. Place the dumplings in the skillet and cook for 2-3 minutes on each side until they are golden brown and crispy. This method adds a delightful crunch to the outer layer while keeping the inside warm and flavorful.

• Microwave Method: Place the dumplings on a microwave-safe plate and cover them with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating. This is the quickest method but may slightly alter the texture.

• Oven Method: Preheat your oven to 350°F (175°C). Arrange the dumplings on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Bake for 10-12 minutes, or until they are heated through. This method is great for reheating a larger batch of dumplings at once.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Lightly spray the dumplings with vegetable oil and place them in the air fryer basket in a single layer. Cook for 5-7 minutes, shaking the basket halfway through to ensure even cooking. This method gives the dumplings a crispy exterior while keeping the inside moist.

• Mixing bowl: Use this to combine the rice flour and tapioca starch, and later to mix the chive filling.

• Wooden spoon: Ideal for stirring the boiling water into the flour mixture to form the dough.

• Kneading surface: A clean countertop or a large cutting board to knead the dough until smooth.

• Kitchen towel: Cover the dough with this while it rests to prevent it from drying out.

• Knife: Essential for chopping the chives finely.

• Measuring cups: To accurately measure the rice flour, tapioca starch, and boiling water.

• Measuring spoons: For precise measurement of soy sauce, vegetable oil, sugar, and salt.

• Steamer: To steam the dumplings until they become translucent.

• Pan: If you choose to pan-fry the dumplings after steaming, this will be necessary.

• Spatula: Useful for flipping the dumplings while pan-frying to ensure they are golden brown on both sides.

Prepare the filling in advance: Mix the chives, soy sauce, vegetable oil, sugar, and salt ahead of time and store in the fridge.

Use a food processor: Chop the chives quickly by using a food processor instead of chopping by hand.

Pre-measure ingredients: Have all your rice flour, tapioca starch, and other ingredients measured and ready before you start.

Divide dough efficiently: Roll the dough into a log and cut into equal pieces to save time on dividing.

Steam in batches: Use a multi-tiered steamer to cook more dumplings at once.