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Gui Chai Tod (Crispy Garlic Chive Dumplings) is a beloved Thai street food made from a chewy, flavorful batter infused with garlic chives, then fried until golden and crispy. These dumplings offer a unique combination of textures, with a soft interior and a crispy exterior. They’re typically served with a tangy dipping sauce and make for a delicious appetizer or snack. This version is gluten-free and vegan, making it a perfect treat for everyone!

Full Recipe:

Ingredients

For the Dumplings:

230g garlic chives, finely chopped
2 teaspoons sugar
½ tablespoon soy sauce
½ teaspoon salt
¼ teaspoon baking soda (optional)
2 teaspoons neutral oil
1 clove garlic, finely grated or minced
¼ teaspoon white pepper
100g rice flour
100g tapioca starch
240ml water

For the Dipping Sauce:

1 tablespoon sugar
1 tablespoon water
1 tablespoon vinegar
1½ tablespoon sweet soy sauce
1 tablespoon soy sauce
2–3 teaspoons sambal oelek or minced Thai chilies (optional)

Directions

Prepare the Garlic Chives:
Cut the garlic chives into small pieces (about 1 cm long). Place them in a mixing bowl and add sugar, soy sauce, salt, baking soda (if using), oil, garlic, and white pepper. Mix well and let sit for 20 minutes to allow the chives to wilt and release liquid.
Make the Batter:
In a separate pot, combine the water, rice flour, and tapioca starch. Stir until the mixture is smooth and without lumps. Turn the heat to low and stir constantly. As the flour starts to cook and thicken, remove the pot from the heat occasionally to break up any lumps. Continue stirring until the mixture is thick enough to hold the chives. Remove from heat.
Mix the Batter and Chives:
Stir the garlic chive mixture into the batter until evenly combined.
Prepare for Steaming:
Grease a 7-inch round cake pan with oil and line the bottom with parchment paper. Pour the batter into the pan and smooth out the top.
Steam the Dumplings:
Preheat a steamer with boiling water and steam the dumplings for 15-20 minutes, or until fully cooked. The internal temperature should reach 190°F. Let the dumplings cool completely before cutting them into bite-sized cubes.
Fry the Dumplings:
Heat enough oil in a non-stick pan to cover half the height of the dumplings. Fry the dumplings on both sides until golden brown and crispy, making sure they don’t touch while frying. Drain the excess oil on paper towels.
Serve:
Serve the crispy dumplings hot with the dipping sauce. Enjoy your savory, crunchy, and chewy snack!

Nutrients (Per Dumpling)

Calories: 90 kcal
Carbohydrates: 16g
Fat: 3g
Saturated Fat: 0g
Sodium: 300mg
Protein: 2g
Fiber: 1g
Sugar: 2g

The Role of Garlic Chives in Gui Chai Tod

Garlic chives, known as “kòi” in Thai, are the star ingredient in Gui Chai Tod. These chives have a unique and aromatic flavor, stronger and more pungent than regular chives. The distinctive taste of garlic chives infuses the batter, contributing a savory depth that forms the heart of this dish. When finely chopped and mixed into the dumpling batter, garlic chives offer both flavor and texture. Their slightly crunchy consistency contrasts beautifully with the soft, chewy interior of the dumpling, creating a delightful bite with each piece.

In Thai cuisine, garlic chives are commonly used in a variety of dishes, particularly in dumplings, stir-fries, and soups. They’re highly valued not only for their strong flavor but also for their nutritional benefits. Garlic chives are rich in vitamins A and C, as well as calcium, iron, and fiber, making them a healthy addition to many meals. Their natural, aromatic qualities provide a bold flavor without overwhelming the dish, and when combined with the other ingredients in Gui Chai Tod, they contribute to the overall savory profile of the dumplings.

The Texture of the Dumplings: A Balance of Chewy and Crispy

What sets Gui Chai Tod apart from other dumplings is its unique texture. The chewy interior, made with rice flour and tapioca starch, provides a satisfying contrast to the crisp, golden exterior. The batter itself, which is made from a combination of rice flour and tapioca starch, gives the dumplings their signature texture: firm, yet springy and chewy. Tapioca starch, in particular, is known for its ability to create a smooth, elastic texture when mixed with water, which contributes to the tender bite of the dumplings.

Once steamed, the dumplings are cut into bite-sized pieces, making them easy to handle and perfect for sharing. The final step of frying the dumplings is what transforms them into their crispy, golden state. The oil crisping the edges while maintaining a soft, chewy center creates a unique and highly satisfying contrast in texture. Each bite of Gui Chai Tod delivers a satisfying crunch on the outside, followed by a soft, flavorful interior filled with aromatic garlic chives.

The Importance of Steaming in the Preparation Process

Steaming is a crucial step in preparing Gui Chai Tod, as it ensures that the dumplings are cooked through and their texture is just right before frying. Steaming allows the batter to set and become firm enough to hold its shape when fried, preventing it from falling apart in the oil. During the steaming process, the rice flour and tapioca starch work together to form a cohesive, elastic structure that gives the dumplings their signature chewy texture.

In addition to the texture, steaming also helps preserve the natural flavors of the garlic chives and other ingredients. The gentle cooking process retains the freshness and aromatic qualities of the chives, allowing them to shine through in the final dish. This method of cooking also ensures that the dumplings are moist and tender on the inside, providing the perfect base for the crispy outer layer.

The Tangy Dipping Sauce: Adding Depth of Flavor

No Gui Chai Tod would be complete without its signature dipping sauce, which adds a burst of tanginess and depth of flavor to the dish. The dipping sauce, typically made from a combination of sugar, vinegar, soy sauce, and sambal oelek (or minced Thai chilies), offers a sweet and sour balance that complements the savory flavors of the dumplings. The soy sauce adds umami, while the vinegar provides acidity to cut through the richness of the fried dumplings, making each bite even more enjoyable.

The addition of sambal oelek or minced Thai chilies introduces a subtle heat, giving the dipping sauce an extra kick. The level of spice can be adjusted according to personal preference, allowing for a customizable balance of heat and flavor. The combination of sweet, sour, and spicy elements in the sauce enhances the overall eating experience, providing a delightful contrast to the crispy, savory dumplings.

The dipping sauce also plays a role in enhancing the flavors of the garlic chives, balancing the herbal richness with a sharp, tangy profile that heightens the dumplings’ savory taste. This sauce is essential for completing the dish, and its versatility means you can adjust the ingredients to suit your personal taste.

A Gluten-Free and Vegan Delight

One of the standout features of this Gui Chai Tod recipe is that it’s both gluten-free and vegan, making it an accessible and inclusive dish for those with dietary restrictions. Traditional dumplings may often contain wheat flour or animal-derived ingredients, but this recipe uses rice flour and tapioca starch to create a gluten-free batter that still delivers the same satisfying texture. For those avoiding dairy, the absence of any animal-based products makes this recipe perfect for vegans as well.

The use of plant-based ingredients doesn’t compromise the flavor or texture of the dumplings. The combination of rice flour, tapioca starch, and the natural flavors of the garlic chives creates a satisfying and indulgent snack without the need for any animal products. This recipe is a great example of how traditional dishes can be adapted to suit modern dietary needs while retaining the authentic taste and texture that makes them so beloved.

Serving Gui Chai Tod: A Perfect Appetizer or Snack

Gui Chai Tod is incredibly versatile and can be served in a variety of settings. Whether as a street food snack, an appetizer before a main meal, or a side dish for a larger Thai spread, these crispy dumplings are always a hit. Their bite-sized nature makes them easy to serve at parties or gatherings, where guests can enjoy them as finger food while mingling. The combination of savory, crispy dumplings and the tangy dipping sauce makes them an irresistible snack that will be enjoyed by anyone who loves bold flavors and satisfying textures.

Additionally, Gui Chai Tod can be paired with other traditional Thai dishes to create a complete meal. Consider serving them alongside a Thai green curry, pad Thai, or a fresh papaya salad for a well-rounded feast that showcases the vibrant and aromatic flavors of Thai cuisine. The versatility of these dumplings ensures they can be enjoyed in many different ways, making them a great addition to any meal or occasion.

Conclusion: A Thai Street Food Favorite with a Vegan Twist

Gui Chai Tod is a beloved Thai street food that offers a unique combination of flavors and textures, making it a perfect snack or appetizer for any occasion. The crispy, golden dumplings filled with aromatic garlic chives are perfectly complemented by the tangy dipping sauce, creating a dish that is both savory and satisfying. This gluten-free and vegan version ensures that everyone can enjoy this traditional treat, making it an accessible option for those with dietary restrictions. Whether served at a casual gathering, as part of a larger Thai meal, or simply as a delicious snack, Gui Chai Tod is sure to impress with its rich flavors and delightful crunch.

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