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Gau choi gau (chive dumplings)
韭菜饺 gau choi gau: Cantonese crystal-skin garlic chive dumplings, steamed then pan-fried
In Guangzhou teahouses these fat, translucent parcels arrive pressed flat and seared on one side, so you see the bright green chives through a skin that is chewy and crisp at once. The dough is wheat starch and tapioca scalded with boiling water, and the filling here is all chives, shiitake and a little firm tofu, which is how many families make it for vegetarian days at New Year. Lukewarm water is the common mistake: the starch only turns into a workable dough if the water is properly boiling. Chef's tip: dry the chives completely after washing, or they weep and make the skins burst.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the filling
- 9 oz garlic chiveswashed, dried well and cut into 1 cm lengths
- 4 dried shiitake mushroomssoaked, stems removed, finely diced
- 3 ½ oz firm tofupressed and finely diced
- ¾ tsp salt
- ½ tsp sugar
- ¼ tsp ground white pepper
- 2 tsp toasted sesame oil
- 1 tsp cornflour
For the dough
- 4 oz wheat starch
- 2 ⅛ oz tapioca starch
- ¾ cup boiling waterjust off the boil
- 3 tbsp neutral oil
To serve
- chilli oil (optional)
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What you'll need
Spices & pantry
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Method
0/7 doneStep 1: Heat 1 tsp of ⅓ tbsp neutral oil in a pan over a medium heat and fry 4 dried shiitake mushrooms and 3 ½ oz firm tofu for 3 minutes until lightly golden. Cool completely.
3 minStep 2: Toss 9 oz garlic chives with ¾ tsp salt, ½ tsp sugar, ¼ tsp ground white pepper, 2 tsp toasted sesame oil and 1 tsp cornflour, then mix in the cooled mushrooms and tofu. Season just before wrapping so the chives stay dry.
Step 3: Mix 4 oz wheat starch and 2 ⅛ oz tapioca starch in a heatproof bowl. Pour in ¾ cup boiling water all at once and stir fast with chopsticks into shaggy lumps. Cover for 3 minutes, then add 1 tsp of ⅓ tbsp neutral oil and knead into a smooth, soft, slightly translucent dough.
5 minStep 4: Roll into a log and cut 16 pieces; keep them under a damp cloth. Press each into a 9 cm round with an oiled cleaver blade or roll it out between oiled cling film.
Step 5: Put a heaped tablespoon of filling in the centre, gather the edges into a pouch and pinch closed, then flatten into a thick disc, seam-side down.
Step 6: Steam on oiled baking paper over high heat for 8 minutes, until the skins turn clear and the chives show through.
8 minStep 7: Heat the remaining 2 ⅜ tbsp neutral oil in a non-stick pan over a medium heat and fry the dumplings seam-side down until crisp and golden, about 3 minutes. Serve hot with chilli oil.
4 min
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 6 g
- Carbs
- 44 g
- Fat
- 8 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gau choi gau (chive dumplings) take?
- About 75 minutes in total: 45 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of dried shiitake mushrooms?
- Aubergine, diced, same weight.
- What can I use instead of sugar?
- Caster sugar, same amount.
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