In a medium-sized saucepan, stir together the sticky rice flour, the rice flour, and the water. Turn the heat to medium and cook, stirring constantly until the mixture has the consistency of glue. (If the mixture becomes too sticky, reduce the heat to low.) Remove the batter from the heat and quickly stir in the tapioca flour. Set aside to cool to room temperature.
Meanwhile, add the vegetable oil to a skillet large enough to easily hold the chives, and heat on high. Add the chives and the soy sauce. Stir-fry the chives just until they wilt. Be careful not to let the chives cook too much. Remove from heat and set aside.
Once the dough has reached room temperature, check its consistency. If it is too sticky to work with, add a bit more tapioca flour.
To make the dumplings, roll the batter into balls 1 inch in diameter. Using your fingers, flatten each ball into a disk about 4 inches across. Spoon about 1 tablespoon of the chives into the middle of each disk. Fold the disk in half and pinch the edges together to form a halfmoon-shaped packet.
Place the dumplings in a prepared steamer for 5 to 8 minutes or until the dough is cooked. Serve with a spicy dipping sauce of your choice.
Yields 15–20 dumplings
If you prefer your dumplings pan-fried, follow steps 1 through 6, then fry them in a sauté pan with a bit of vegetable oil over medium-high heat until browned to your liking.