Crispy Garlic Chive Dumplings Recipe (Guichai Tod) กุยช่ายทอด | Thai Recipes

Don't let the amount of vegetables in this popular street food throw you off. I didn't love vegetables as a kid and I would devour these every time. Garlic chives, also known as Chinese chives, become so tender they almost melt in your mouth, and with the soft & chewy dough that is crispy on the outside...and the sweet & sour dipping sauce...oh man...these are a MUST try.

They are also perfect make-ahead appetizers. You can make the dumplings and keep them in your fridge, and fry them up when ready to eat. The dipping sauce will also last you a long time in the fridge as well.

There are two types of kanom guichai: the stuffed version, which is much harder, and these fried ones, which are much easier and quicker to prepare, and IMO they're just as delicious if not more because they are crispy! Oh yeah, and it happens to be gluten-free (except the sauce) and vegan and all that good stuff :)

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.

Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com
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