Jiu Cai He Zi (Chinese Chive Pockets)

In a large mixing bowl, mix 2 cups of flour with 1/4 teaspoon of kosher salt. Slowly pour in 2 cups of very hot water (in parts, not all at once).3 While pouring, gather the flour with a pair of chopsticks and stir either clockwise or counterclockwise. When the dough becomes cool to touch, knead with one hand. If dough is too dry , add one teaspoon of water at a time. If the dough is too sticky, add some loose flour. Knead until the dough is no longer sticky and the surface is relatively smooth: about 10 minutes. Put the dough in a bowl and cover with a lid or damp towel. Let it rest for about 1.5 hours. After 1.5 hours, knead again for another 5 minutes. Cover with the same lid or damp towel. Let it rest for at least another 30 minutes.

While the dough rests, prepare the other ingredients. Cut 1/2 lb of pork meat into small cubes.1 Add the minced ginger, 1/2 teaspoon of kosher salt, 1 teaspoon of light soy sauce, 1 teaspoon of Chinese cooking wine, mixing either clockwise or counterclockwise until everything is well mixed. Rinse and cut the Chinese chives into small pieces. Mix the Chinese chives with the meat. Break a large egg in and mix well. Add 1 tablespoon of sesame oil and mix again. This completes the filling for the jiu cai he zi.

Take the dough out of the bowl after resting. The dough should be relatively soft by now. To test for softness, press a finger into the dough. If the dough rises back quickly, it needs more rest time. On a flat surface, generously sprinkle some loose flour. Roll the dough with both hands into a log. Cut the log into 12 equal sized medallions.

Press the round surface of the medallions with your palm. Use a roller pin to roll each medallion into a hand sized circle. Add about 2 to 3 tablespoons of the filling (from step 2) to the circle. Use the back of a spoon to flatten the filling. Be sure to leave the outer edge of the circle free from filling. Place a second circle on top. Press the outer edges together so that the two dough skins fuse together. Make sure the seal is tight otherwise juice will leak out when you cook the jiu cai he zi.

Form the edges of the jiu cai he zi by stretching the edge slightly and folding it at an angle. See pictures. Repeat the same procedure until the entire circumference of the jiu cai he zi has been folded. Folding the edges is decorative and also helps to further seal the jiu cai he zi. Repeat the same procedure from step 4 and 5 to make the remaining Chinese chive pocket pies.

Heat a large well-seasoned skillet or non-stick pan under medium-low heat. Add 1 tablespoon of vegetable oil and swirl around. When the oil is warm, add a few Chinese chive pocket pies to form one layer, making sure none are overlapping. With a large skillet, it usually takes two batches to cook all the pockets from this recipe. Pan fry the pocket pies for 3 - 5 minutes until golden brown. Carefully flip to the other side and lower the heat to low. Cover the lid and pan fry for another 3 - 5 minutes. Remove the lid. If both sides are golden brown and the pockets have plumped up, they are ready.

Remove the Chinese Chive Pocket Pies from the heat and let them cool for 5 minutes before consuming. The insides of the pockets will still be quite hot. You can eat the pockets as a one piece or cut them into halves. Add a few drops of the Chinese black vinegar to add more flavor while enjoying.