Ingredients
150 g mallow leaves (about 5 oz), 250 g chives (about 9 oz), 1 cup river snails.
Seasonings
5 tablespoons soybean paste, 2 tablespoons each of chili paste and flour, 1 teaspoon chili powder, and half a tablespoon each of chopped green onion and minced garlic.
Instructions
1. Soak the river snails for about 5 hours to let them expel mud, then wash them thoroughly. Remove and blanch in boiling water, then take them out and pick out the meat with a needle. Add rice-washing water to the broth from cooking the snails, then stir in soybean paste and chili paste and bring to a simmer.
2. Add 3 cm (about 1 inch) pieces of Chinese chives and mallow, along with shredded scallions, and cook until done. After simmering for a bit, lightly coat taro paste dumplings with flour, drop them into the soup, and continue cooking. Season with chili flakes, chopped scallions, and minced garlic before serving.