Gui chai are garlic chive dumplings with a savory vegetable filling and a soft dough wrapper. In this version, chopped garlic chives are seasoned with soy sauce and sesame oil, then enclosed in homemade flour dough.
The dumplings are pan-fried until golden, briefly steamed to cook the wrappers, and crisped again before serving. Enjoy them hot with a dipping sauce made from soy sauce, vinegar, and a little chili oil, if you like some heat.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
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Chinese Fried Gui Chai (Garlic Chive Dumplings)
Pan-fried garlic chive dumplings made with a simple flour dough, soy sauce, and sesame oil. Crisp on the bottom with a savory chive filling, they're served hot as an appetizer or snack.
Ingredients
Equipment
Mixing bowl
Large Deep Frying Pan
Cooking Instructions
- Place flour in a bowl and gradually add warm water, mixing until a soft dough forms.
- Knead dough until smooth and let rest for 10 minutes.
- In another bowl, mix chopped garlic chives, soy sauce, sesame oil, and salt.
- Divide the dough into equal pieces and roll each piece into a thin circle, approximately 3 inches (7-8 cm) wide.
- Place filling in the center and seal dumplings tightly.
- Heat vegetable oil in a pan over medium heat.
- Arrange dumplings in the pan and cook until bottoms are golden.
- Add a few tablespoons of water, cover, and steam for 5 minutes.
- Remove lid and cook until bottoms become crisp again.
Nutrition
Notes
- Add the warm water to the flour gradually. The dough should be soft enough to roll without sticking excessively to your hands.
- Keep unused dough pieces covered with a slightly damp kitchen towel while shaping the dumplings to prevent drying.
- Chop the garlic chives finely so the filling is easier to enclose and the dumplings seal properly.
- Press the edges of each dumpling firmly together to prevent the filling from escaping during cooking.
- Cook the dumplings in batches if necessary, leaving enough space for even browning and steaming.
- When adding water to the hot pan, pour carefully, cover immediately, and let the dumplings steam before uncovering and crisping the bottoms again.