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1
Stir-fry the chives with garlic and salt: In a medium saute pan, heat 1 tablespoon of oil over medium-high heat.
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2
Add garlic and stir until it turns light brown in color, then add in chives and salt and stir until the chives are soft.
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3
Place the chives on the center of a large piece of cheesecloth, wrap up the cloth, and squeeze the mixture until it no longer lets out liquid.
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4
Set aside.
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5
In a skillet or saute pan over medium-high heat, warm the remaining 1 tablespoon of oil until shimmering.
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6
Add the chopped dried shrimp and stir until the shrimp starts to turn brown.
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7
Add 1/2 teaspoon of sugar and 1/2 tablespoon of fish sauce and stir until well combined.
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8
Add the water chestnuts and green onions.
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9
Cook, stirring, for about 1 minute.
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10
Add 1/2 teaspoon of white pepper and stir to combine.
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11
Set aside.
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12
In a large bowl, combine the sesame oil, fresh shrimp, lard, tapioca starch, and the remaining white pepper, sugar, and fish sauce, and mix well.
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13
Add the chives and dried shrimp mixture.
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14
Mix well and set aside.
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15
To make the dough, combine wheat starch, tapioca starch, and potato starch with the sugar, salt and oil in the bowl of a stand mixer fitted with a paddle attachment.
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16
Mix on low speed, slowly adding the hot water until a sticky dough forms, then turn the mixer to high speed and mix for about 5 more minutes.
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17
Dust a flat work surface with flour, then turn out the dough onto your work surface.
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18
Shape the dough into small balls about 1 inch in diameter.
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19
There should be enough dough to make about 30 of these.
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20
Using a small rolling pin, roll out each ball into a circle about 1/8 inch thick and 3 inches in diameter.
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21
Holding the dough in your palm, add about 2 tablespoons of filling in the middle of each circle and pinch the ends together.
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22
Lightly pat down to flatten the cake.
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23
Place the chive cake on an oiled 3- by 3-inch square of parchment paper.
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24
Repeat with the remaining dough and filling.
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25
Set up a steamer and steam the chive cakes until the dough is translucent, about 5 to 7 minutes.
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26
Set cakes aside to cool.
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27
Just before serving, coat the bottom of a skillet with oil and pan-fry the chive cakes until browned on both sides.
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28
Serve with both Sriracha and soy sauce for dipping.
