Garlic chives are a leafy vegetable with long, flat, slender leaves. Kuy Chay Dumplings is known for its fragrant aroma from fresh garlic chives and its delicious flavor, especially when served with a sweet and tangy fish sauce.
In Cambodia, Kuy Chay Dumplings is traditionally made with a flat dough filled with garlic chives. The cakes are first steamed and then pan-fried until lightly crispy and fragrant. Served with sweet and tangy fish sauce, they offer a delightful combination of savory, aromatic, and slightly sweet flavors.
Key Ingredients: Glutinous rice flour, Fresh garlic chives, Salt
Ingredients for the Dipping Sauce: Fish sauce, Palm sugar or white sugar, Lime juice, Garlic
First, wash the garlic chives thoroughly and cut them into small pieces. Set aside.
Steam or boil the cakes until cooked before pan-frying. Heat a flat pan over medium heat and lightly grease it with oil or lard.
Place the glutinous rice flour in a bowl, add boiling water, and stir until a sticky dough forms.
Fry the cakes until golden and lightly crispy on both sides.
Add more flour and knead until the dough becomes smooth and soft. Add a small pinch of salt for a mild savory taste.
Once cooked, Kuy Chay Dumplings are ready to serve with sweet and tangy fish sauce.
Take a portion of the dough and flatten it into a thin layer. Add the chopped garlic chives, then fold and seal the dough.
