Cut about 1.5 inches off the bottom of the garlic chives and discard. Wash and dry them well. Cut the chives into small pieces (about 1-inch long) and place them in a mixing bowl.

Add the salt, sugar, soy sauce, baking soda, white pepper, neutral oil, and minced garlic to the chives. Mix well and let sit for at least 20 minutes to meld flavors.

In a small bowl, combine vinegar, water, and sugar until dissolved. Then, add sweet soy sauce, regular soy sauce, and sambal oelek. Taste and adjust heat if needed.

In a pot, combine the water, rice flour, and tapioca starch over low heat. Stir constantly until the mixture thickens (about 5-7 minutes).

Once thickened, remove it from heat and fold in the chive mixture gently.

Grease a 7-inch round cake pan (or a steamer tray) and line the bottom with parchment paper. Pour the dumpling batter into the prepared pan.

Preheat a steamer with boiling water. Place the pan in the steamer and steam the dumplings for 15-20 minutes until cooked through.

Allow the steamed dumplings to cool for a few minutes before slicing them into bite-sized pieces.

In a non-stick pan, heat a bit of oil over medium heat. Fry the dumpling slices in batches until they are golden brown and crispy on both sides.

Serve hot with the delicious homemade dipping sauce.