Add rice flour, sticky rice flour and water to a
pot over medium heat. Stir constantly to prevent
sticking. If the mixture starts to be too sticky to
handle, lower the heat. Stir until the mixture turns
gluey. Remove from heat and add the tapioca flour. Set
it aside to let it cool.
While waiting for the dough to cool down,
slice the Chinese chives into 1/2 inch pieces. Heat up
2 teaspoons of oil in a wok or pan over high heat. Add
chives and soy sauce. Stir quickly and remove from the
heat. You want the chives to wilt a little but not
cooked. Cooking too long will produce too much water
and make it difficult to stuff the dumpling.
Knead the dough. Test the dough to see if it is too
sticky. If it is too sticky, it will stick to your hand
and will be difficult to work with. Add more tapioca
Pinch off a small portion and roll it between your
palms into a ball (an inch in diameter). Use your thumb
and index finger to thin the dough into a flat piece.
Put one tablespoon of cooked Chinese chives in the
middle, gather the edges and squeeze them together to
close the dumpling.
Steam the dumpling for 5-7 minutes or until the
dough is cooked. It is ready to be served now with hot
chili soy sauce but may also be served pan-fried as
frying the dumplings to brown makes them crispy on the
outside but soft on the inside.
Chinese Chive Dumpling Sauce (Nam Jim Gui Chai )
Add all ingredients together. Ground fresh chili paste can
be substituted with fresh sliced green chilies (not the
real small ones that are very hot). Serve in a sauce bowl.