Water Dumplings with Chives

Gau Choi Soi Gau

Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

This is another variant on a Cantonese tradition. The water dumplings that I remember, so called because they are boiled in water, were basic mixtures of pork and shrimp. I have added the very special taste of fresh Chinese chives. I prefer these flat chives, also known as garlic chives, but if these are not available, then regular chives will suffice.