These Chinese chive dumplings are first steamed, then pan-fried. They are usually filled with a mixture of chives, shrimp, water chestnut, and often pork. The wrapper is made from wheat starch.
Clement Restaurant, San Francisco
I love the nice, crispy texture created from pan-frying these delicious dumplings. Depending on the ratio of chives in the filling, these can sometimes have an intense taste. The chive flavor in Clement Restuarant’s jiu cai bao was on the mellow side. Simply delicious!