Chive Pancake (Chinese Chive Pocket)
Crispy chive pocket with chopped chive, scrambled egg and dried small shrimp as filling. Crispy surface and juicy filling. This is known as Jiu Cai He Zi.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tbsp. cooking oil for frying
- 300 g all-purpose flour ( , around 2 cups)
- 160ml water
- 1 tbsp. vegetable cooking oil
- a small pinch salt
- 2 tbsp. sugar ( , optional)
- 250 g fresh chive ( , remove the hard ends and chopped into small pieces (any question, check note 2))
- 4 middle size eggs
- 2 tbsp. dried small shrimps
- 1 tsp. salt or as needed
- 1 tbsp. sesame oil
- 1 tsp. five spicy powders
- 1 tbsp. light soy sauce
- 1 tbsp. cooking oil
Instructions
- 1
Prepare the flour in a large bowl. Pour the water slowly to the bowl with flour and stir with a chop sticker. Stop adding water when there is no more extra dry flour. Set aside to cool down.
- 2
Then knead the flour into smooth and soft dough.
- 3
Shape the dough into a long circle and then shape into a 2 long logs around 2 inches in diameter.
- 4
Scatter some flour on your operating board and cut one of the flour log to 8 small equal portions. Flat the portion and roll out to thin wrappers around 15cm in diameter.
- 5
Beat the egg in a small bowl. Heat up 1/2 tablespoon cooking oil in pan and stir-fry the egg. Cut the eggs into small pieces.
- 6
In a large bowl, mix chive with egg pieces and dried small shrimps. Add salt, sesame oil and light soy sauce to make the filling.
- 7
Assemble the dumplings one by one.
- 8
Heat up 2 tablespoons of cooking oil in pan. Fry one side to golden-brown over slowest fire and then turn them over and slow the fire to fry until both sides becomes golden brown. You need to turn over several times during the process.