Chinese chive pockets (韭菜盒子)
Pan-fried flat dumplings filled with fragrant Chinese chives, tender eggs, and springy noodles — Chinese chive pockets are simply delightful.
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cup all-purpose flour (plus a little extra for dusting)
- 1 cup hot water
- 4 eggs (lightly beaten)
- 1 bundle dried mung bean vermicelli (1.8 oz/50 g, optional, see note 1)
- 6 oz Chinese chives (finely chopped )
- 3 tablespoon neutral cooking oil
- 1 teaspoon salt
- ¼ teaspoon ground Sichuan pepper
- 2 tablespoon neutral cooking oil
Instructions
- 1
Make the dough
- 2
Put the flour into a heatproof bowl. Pour in hot water (soon after being boiled). Stir with chopsticks or a fork until the flour turns into small lumps.
- 3
As soon as the mixture becomes cool enough to handle, knead the mixture into a soft, smooth dough (see note 2).
- 4
Cover the dough tightly with cling film. Leave to rest for 15 minutes.
- 5
Prepare the filling
- 6
Heat oil in a skillet over high heat until very hot. Pour in the beaten eggs and scramble until they turn solid. Once they cool down a little, chop into small pieces.
- 7
Soak mung bean vermicelli in hot water for 5 minutes until pliable. Rinse under cold water, then chop the strands into tiny pieces.
- 8
Put the chopped chives, vermicelli and eggs into a mixing bowl. Stir in salt and ground Sichuan pepper (or five-spice powder, ground white pepper).
- 9
Assemble the pockets
- 10
Divide the dough into 12 equal portions.
- 11
Dust the working surface and the rolling pin with a little flour to prevent sticking. Flatten each piece of dough into a round wrapper, about 6 in / 15 cm in diameter.
- 12
Place the filling mixture in the middle of a wrapper then seal it into a semi-circle flat pocket (see note 3)
- 13
Fry the pockets
- 14
Fry the assembled pockets in two batches. Pour 1 tablespoon of oil into the skillet over medium heat.
- 15
Place in 6 chive pockets then cover with a lid. Flip over when the first side becomes golden brown.
- 16
Fry the other side uncovered until it turns golden brown (see note 4).
- 17
Make ahead
- 18
Freeze uncooked chive pockets on a lightly floured tray. Once completely frozen, transfer them to an airtight bag and store in the freezer for up to three months.
- 19
Fry the frozen pockets without defrosting them first. When frying the first side, add about ½ cup (120 ml) of water and cover the pan with a lid.