CHINESE DIM SUM: Chinese green chives are fragrant and impart a nice flavour,to meat and shrimp. But they are not everyone's cup of tea. Hope you'll get to like it.

GREEN CHIVES BUNS 韮菜粿:

 

 

 

 

dough:

    6 oz. rice flour                                            

    1 ½ oz. “tang” flour or wheat starch

    1 ½ oz. glutinous rice flour             

    pinch of salt

    1 ½ cups boiling water                    

    extra rice flour for mixing and dredging

filling:

    10 oz. Chinese green chives,韮菜, rinsed and coarsely chopped              

    2 tbsp. dried shrimp, soaked and diced

    1/2 lb shrimp, rinsed, deveined & shelled

    1 tsp. sesame oil                             

    1 tsp. salt

    dash of white pepper and sugar

    2 tsp. tapioca starch

cooking oil

 

 

 

 

Sift flours and salt into a large bowl.   Gradually pour in boiling water, stirring and mixing with a pair of chopsticks until incorporated. Add in little more rice flour if necessary to make into soft dough. Knead dough until smooth and elastic. Divide dough into 16 pieces.

 

Chop shrimp slightly, then add in dried shrimp, chives and rest of filling ingredients. Marinate for 20 minutes.

 

Shape each piece of dough into a small round and flatten it out. Add in sufficient filling; seal opening and mould each into a bun shape with opening on the bottom. Dredge buns in rice flour to coat; then transfer to 2 bamboo steamers lined with bamboo leaves or a piece of cooked cabbage. Stack steamers and sit them on the rim of a large pot of boiling water. Cover top steamer with a lid. Steam buns over high heat for 15 minutes. Remove and cool.

 

In large non-stick skillet, heat 1 tbsp. oil over high heat until very hot, pan-fry buns in batches, until bottom is golden brown. Serve hot.