In a small saucepan over medium heat, blend white sugar, dark soy sauce, white vinegar, and water. Let it simmer for 3 minutes, stirring well. Add chopped chilies and stir for another minute.

Roughly chop the garlic chives. In a large mixing bowl, combine the chives with salt, sugar, oil, and baking soda.

Knead the mixture by hand to draw out the chives’ moisture. Once done, transfer them to another bowl and set aside.

In a separate bowl, whisk together tapioca flour and rice flour.

Transfer the dough to a flat surface. Knead continuously, gradually incorporating oil into the dough as you go.

Knead until the dough is elastic enough to form into a rope without tearing.

Shape the dough into a long, even rope.

Cut the rope into 16 equal pieces.

Keep the pieces under a damp cloth to prevent drying. Roll out one piece at a time into a flat, round wrapper and fill immediately.

Place 2 heaped teaspoons of the chive filling in the center of your wrapper. Gently lift the edges of the wrapper and start pleating, working your way around the filling. Pinch the pleats firmly to seal the dumpling, ensuring the filling is snugly enclosed. Finish by closing the dumpling at the top and then keep your finished dumpling under the damp towel.

Arrange the dumplings on banana leaves or parchment in a steamer, spaced apart. Brush with remaining oil and steam over medium heat for 8 minutes.

After steaming, brush the dumplings with another layer of oil. Steam for an additional 2 minutes. Serve hot, topped with crispy fried garlic if desired. Enjoy!