Traditionally these are made from Chinese chives, but I like to use garlic greens - the spring onion like shoot that grows from garlic bulbs. They are easily available and the strong bite of garlic, they add a terrific strong garlic taste. These 'cakes' have a soft texture with a slight crunch on the outside from the frying.
120 gms Rice Flour
30 gms Sticky Rice Flour
100 gms Garlic Greens
2 Tablespoons Light Soy Sauce
2 Tablespoons Oil
30 gms Tapioca Flour
150 ml Water
1. Put the water, rice flour and sticky rice flour into a saucepan. Warm over a medium heat until it forms a sticky thick translucent paste.
2. Remove it from the heat and leave to cool.
3. Heat the oil in the pan.
4. Clean and chop the garlic greens finely and stir-fry with the oil and light soy sauce for 30 seconds to part-cook them.
5. Take a piece of the dough, roll it into a ball in your hand. I find it easier to oil my hand a little to avoid the dough sticking. 6. Flatten the dough, place a spoonful of the garlic greens into the centre and fold up the edges to seal in the garlic greens.
6. Steam the dumplings for 7-10 minutes until cooked.
7. Heat a tablespoon of oil in a non stick frying pan and fry the cakes to just give them a light fried brown coating.
Dark Soy Sauce With Chopped Chillies
Chopped Garlic Greens