Sauteed chives with garlic are packaged in soft, slightly chewy and crispy dough. The dumplings are steamed and then pan-fried and served with soy vinegar sauce. So so..good!
You can even store the extra steamed chives cake by placing them in an air-tight container or zip lock bag and freeze them for about 1 week. When ready to pan-fry them, they go straight from frozen to the pan (DO NOT THAW THEM). It may take a bit longer to cook them to golden brown, but it works. I've tried them :)