Fried Chive Dumplings

Gau Choi Gok

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Preparation info

  • Makes


    • Difficulty


Appears in

Dim Sum

By Chan Chen Hei

Published 2005

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Chinese chives (gau choi) 600 g, chopped by hand
Water chestnuts 190 g, peeled and diced
Pork (with some fat) 115 g, chopped by hand
Peeled prawns (shrimps) 115 g, chopped by hand
Corn flour (cornstarch) a pinch
Cooking oil


To Taste

  • Salt
  • Sugar
  • Ground white pepper
  • Sesame oil
  • Garlic oil


Plain (all-purpose) flour 450 g
High-gluten flour (gou garn fun) 150 g
Water 260 ml
Lard 40 g
Egg 1, beaten


  • Combine chives, water chestnuts, pork and prawns. Add seasoning to taste. Mix in corn flour to bind lightly. Set aside.
  • Combine dough ingredients to form a dough. Leave to rest for 1 hour. Roll dough out on a floured surface into a long cylinder. Divide into 30 equal portions. Roll each portion out into a thin, round skin.
  • Spoon some filling onto each skin and fold in half, forming a half moon. Pleat edges to seal or smear beaten egg around edges to seal.
  • Heat oil and pan-fry dumplings over low heat. Serve with black vinegar and finely sliced young ginger strips.