Pan and Deep Fried 煎 / 炸
Authentic Pan-Fried Chinese Chive Dumplings (Gau Choi Gou) Recipe
These classic Cantonese dumplings, known as Gau Choi Gou (韭菜糕), feature a signature translucent crystal skin packed with fragrant Chinese chives and succulent shrimp. Steamed until tender and then pan-fried to a golden crisp, they offer an irresistible contrast of chewy, crunchy, and savory textures.
- Prep
- 45 min
- Cook
- 15 min
- Serves
- 4
- Level
- Advanced
- Per serving
- 285 kcal
Method
Prepare the filling: Mix chopped chives, diced shrimp, sesame oil, soy sauce, salt, and white pepper in a bowl. Let the filling sit for 15 minutes to allow flavors to meld. If the chives release moisture, drain it off before wrapping.
Create the 'Crystal Skin' dough: Sift wheat starch and cornstarch into a heat-proof bowl. Pour the boiling water (it must be at a rolling boil) directly onto the flour while stirring vigorously with chopsticks. The starch must 'scald' to gelatinize. Cover and let it rest for 5 minutes.
Knead the dough: Add the oil/lard to the warm dough. Knead on a clean surface until perfectly smooth and white. If it sticks, add a pinch more wheat starch. The texture should feel like soft play-dough.
Shape and Pleat: Divide the dough into 16 equal pieces. Keep them covered with a damp cloth to prevent drying. Roll each into a 3-inch circle. Place 1 tablespoon of filling in the center. Aim for 10-12 small pleats on one side, sealing them against the flat side to create a crescent shape. Ensure the seal is tight.
Steamer Setup: Line your bamboo steamer with perforated parchment or lightly oil the base. Arrange dumplings 1 inch apart. Place the steamer over a wok of boiling water. Steam on high heat for exactly 7 minutes. The skins will turn from opaque white to translucent.
Pan-Fry: Remove dumplings from the steamer and let them air-dry for 2 minutes (this prevents sticking in the pan). Heat a flat non-stick skillet with a thin layer of oil over medium heat. Fry the flat side of the dumplings for 2-3 minutes until golden brown and crispy.
Notes
The water must be 100°C; if it cools slightly before hitting the starch, the dough will crumble and won't be pliable.
Rest the dough for 5-10 minutes before kneading to ensure even hydration of the starch granules.
Keep the dough pieces under a damp towel at all times; crystal skin dries out and cracks much faster than flour-based dough.
Don't overstuff; the translucent skin is delicate and will tear during the pleating process if under too much tension.
