Of course Jean and Roy arrived before Bob got off work - we had to do something to keep us occupied until he got home.
The first stop was Delicato winery - where the three wineauxs sipped a bit of wine.
![[Image: IMG_5562.jpg]](http://i177.photobucket.com/albums/w229/cookafloat/IMG_5562.jpg)
After the winery we went to the grocery store - to save poor Bob a stop on his way home! Yeah, that's our story & we're stickin' to it! We couldn't let that poor guy have to walk up and down all 25 or 30 aisles full of strange and wonderful Asian ingredients after he'd been working all day.
We found everything else I needed for dinner - and more! Then we went home to get dinner going.
Jean started on the Chinese Chive Dumplings
![[Image: IMG_5567.jpg]](http://i177.photobucket.com/albums/w229/cookafloat/IMG_5567.jpg)
1/2 cup water
1/4 cup vegetable oil
1/4 cup tapioca flour
1/4 cup sticky rice flour
1 cup rice flour
1 tbs. soy sauce
2 cups Chinese chives, green, sliced.
Add rice flour, sticky rice flour and water to a pot over medium heat. Stir constantly to prevent sticking. If the mixture starts to be too sticky to handle, lower the heat. Stir until the mixture turns gluey. Remove from heat and add the tapioca flour. Set it aside to let it cool.
While waiting for the dough to cool down, slice the Chinese chives into 1/2 inch pieces. Heat up 2 teaspoons of oil in a wok or pan over high heat. Add chives and soy sauce. Stir quickly and remove from the heat. You want the chives to wilt a little but not cook. Cooking it too long will produce too much water and make it difficult to stuff the dumpling.
Test the dough to see if it is too sticky. If it is too sticky, it will stick to your hand and will be difficult to work with. Add more tapioca flour.
Pinch off a small portion and roll it between your palms into a ball (an inch in diameter). Use your thumb and index finger to thin the dough into a flat piece. Put one tablespoon of cooked Chinese chives in the middle, gather the edges and squeeze them together to close the dumpling.
Steam the dumpling for 5-7 minutes or until the dough is cooked. It is ready to be served now with hot chili soy sauce but many people like them pan-fried. That includes me. I pan fry the dumplings until they are somewhat brown. I like them crispy on the outside but soft on the inside.
![[Image: IMG_5568.jpg]](http://i177.photobucket.com/albums/w229/cookafloat/IMG_5568.jpg)
These absolutely tasted incredible. And. . . of course Jean fried them.
1
The first stop was Delicato winery - where the three wineauxs sipped a bit of wine.
After the winery we went to the grocery store - to save poor Bob a stop on his way home! Yeah, that's our story & we're stickin' to it! We couldn't let that poor guy have to walk up and down all 25 or 30 aisles full of strange and wonderful Asian ingredients after he'd been working all day.
We found everything else I needed for dinner - and more! Then we went home to get dinner going.
Jean started on the Chinese Chive Dumplings
1/2 cup water
1/4 cup vegetable oil
1/4 cup tapioca flour
1/4 cup sticky rice flour
1 cup rice flour
1 tbs. soy sauce
2 cups Chinese chives, green, sliced.
Add rice flour, sticky rice flour and water to a pot over medium heat. Stir constantly to prevent sticking. If the mixture starts to be too sticky to handle, lower the heat. Stir until the mixture turns gluey. Remove from heat and add the tapioca flour. Set it aside to let it cool.
While waiting for the dough to cool down, slice the Chinese chives into 1/2 inch pieces. Heat up 2 teaspoons of oil in a wok or pan over high heat. Add chives and soy sauce. Stir quickly and remove from the heat. You want the chives to wilt a little but not cook. Cooking it too long will produce too much water and make it difficult to stuff the dumpling.
Test the dough to see if it is too sticky. If it is too sticky, it will stick to your hand and will be difficult to work with. Add more tapioca flour.
Pinch off a small portion and roll it between your palms into a ball (an inch in diameter). Use your thumb and index finger to thin the dough into a flat piece. Put one tablespoon of cooked Chinese chives in the middle, gather the edges and squeeze them together to close the dumpling.
Steam the dumpling for 5-7 minutes or until the dough is cooked. It is ready to be served now with hot chili soy sauce but many people like them pan-fried. That includes me. I pan fry the dumplings until they are somewhat brown. I like them crispy on the outside but soft on the inside.
These absolutely tasted incredible. And. . . of course Jean fried them.
1
You only live once . . . but if you do it right once should be enough! 
