English: Khanom kuichai (Thai script: ขนมกุยช่าย). Originally a Teochew-Chinese dish called "gu chai gue" (Chinese script: 韭菜馃) in the Teochew language, they are steamed dumplings made from rice powder and garlic chives. The dipping sauce for this dish is soy sauce which, as is the case here, has been spiced up with dried chilli flakes. This particular version has been fried to give it a crispy texture. The photo was made at a street stall in Yaowarat, Bangkok's Chinatown.
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