Fried Chive Dumplings Recipe

Press and prep tofu

Wrap the tofu in a clean kitchen towel and press under a weighted plate for 15–20 minutes to remove excess water. Crumble drained tofu into a bowl.

Soak and chop glass noodles

Soak the dried glass noodles in warm water for 10 minutes until softened, drain well, then chop finely with a knife or pulse briefly in a food processor. Measure and add to the tofu.

Combine aromatics and seasonings: add minced garlic, grated ginger, light soy, oyster or mushroom sauce, sesame oil, white pepper, sugar, salt, and 1 tsp vegetable oil to the tofu and noodles. Mix thoroughly until evenly seasoned.

Fold in chopped Chinese chives. Taste a small piece by frying a teaspoon of mixture in a nonstick pan to check seasoning; adjust salt or soy as needed. The filling should be well-seasoned and slightly sticky to hold together.

Prepare a small bowl of water and a plate dusted lightly with potato starch. Keep unused wrappers covered with a damp towel to prevent drying.

Place one wrapper on your palm or work surface. Put about 1 tablespoon (level) of filling in the center of each wrapper (adjust slightly depending on wrapper size). Do not overfill.

Moisten the wrapper edge with water using your finger. Fold to form a half-moon or purse shape, pressing edges to seal tightly. For a round dumpling, bring edges together and gently pleat or twist to seal, ensuring there are no gaps. Repeat until all filling is used.

Lightly dust each finished dumpling with potato starch to prevent sticking; shake off excess. Arrange dumplings on a tray lined with parchment or dusted with starch.

In a small saucepan combine dark soy sauce, light soy sauce, palm (or brown) sugar, and 4 tbsp water. Heat over medium-low, stirring until sugar dissolves.

Add rice vinegar and crushed red chili (if using). Simmer gently 1–2 minutes until slightly thickened. Remove from heat and stir in toasted sesame seeds if desired. Let cool to serve.

Heat frying oil in a wok or deep pot to 170–175°C (340–350°F). If you don't have a thermometer, test by dropping a small piece of wrapper — it should sizzle and rise slowly.

Fry dumplings in batches (avoid overcrowding) for 3–4 minutes, turning occasionally with a slotted spoon until golden brown and crisp on all sides. Smaller wrappers may take less time; thicker ones may take a bit longer. Keep the oil temperature steady between batches.

Use a slotted spoon to transfer dumplings to a wire rack or paper towel-lined tray to drain excess oil. If desired, sprinkle with sesame seeds and sliced fresh chili while still hot.

Arrange dumplings on a platter and serve immediately with the Thai sweet soy dipping sauce on the side. These are best eaten hot for maximum crunch and chewy filling.

Leftovers can be reheated in a 180°C (350°F) oven for 6–8 minutes to re-crisp or returned to hot oil for 30–60 seconds. Store cooled dumplings in the refrigerator for up to 2 days.