Thai cuisine · Dough, Pasta & Rice

Kanom Gui Chai

Steamed pouches of translucent rice-flour dough filled with garlic chives, then pan-fried until crisp.

Ingredients · for 4 servings

• 200 g rice flour
• 150 g tapioca starch (or cornstarch as a substitute)
• 500 ml water
• 400 g garlic chives (or chives as a substitute)
• 4 garlic cloves
• 2 tbsp light soy sauce
• 1 tsp sugar
• 1 tsp white pepper
• 5 tbsp vegetable oil
• 3 tbsp dark soy sauce
• 1 tbsp rice vinegar
• 1 tsp chili flakes

Instructions

1. Whisk the rice flour and tapioca starch with 1 tsp salt and the water until lump-free, then heat over medium heat, stirring constantly, for 5–6 min. until a tough, translucent dough forms that pulls away from the bottom of the pot.
2. Turn the dough out onto an oiled surface, let cool for 10 min. and then knead vigorously for 5 min. until smooth and elastic.
3. Cut the garlic chives into 1 cm short pieces and fry with the chopped garlic in 1 tbsp oil for 3 min., season with light soy sauce, sugar and white pepper, and let cool completely.
4. Shape the dough into 16 balls, press each on an oiled surface into a thin 10 cm disc, place 1 tbsp filling on top and seal into half-moons.
5. Steam the pouches on oiled paper over boiling water for 12–15 min. until the dough turns translucent, then let cool for 5 min.
6. Fry the pouches in the remaining oil for 2–3 min. per side until crisp, and serve with a dip of dark soy sauce, rice vinegar and chili flakes.