Chinese chive pockets (韭菜盒子)

5 from 32 votes

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 Time30

Cook Time15

Rest15

Total Time1

Course: Main Course

Cuisine: Chinese

Diet: Vegetarian

Servings: pieces

Calories: 219kcal

Author: Wei Guo

Ingredients

For the dough

3 cup all-purpose flour plus a little extra for dusting
1 cup hot water

For the filling

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 or five-spice powder, ground white pepper

For frying

2 tablespoon neutral cooking oil

US Customary - Metric

Instructions

Make the dough

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.
As soon as the mixture becomes cool enough to handle, knead the mixture into a soft, smooth dough (see note 2).
Cover the dough tightly with cling film. Leave to rest for 15 minutes.

Prepare the filling

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.
Soak mung bean vermicelli in hot water for 5 minutes until pliable. Rinse under cold water, then chop the strands into tiny pieces.
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).

Assemble the pockets

Divide the dough into 12 equal portions.
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.
Place the filling mixture in the middle of a wrapper then seal it into a semi-circle flat pocket (see note 3)

Fry the pockets

Fry the assembled pockets in two batches. Pour 1 tablespoon of oil into the skillet over medium heat.
Place in 6 chive pockets then cover with a lid. Flip over when the first side becomes golden brown.
Fry the other side uncovered until it turns golden brown (see note 4).

Make ahead

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.
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.

Notes

1. Mung bean vermicelli noodles don’t have much of a flavor on their own, but they provide an interesting texture to the filling. You may skip them if not available. In this case, increase the volume of chive and egg accordingly.

2. The ideal flour to water ratio may vary slightly depending on the brand of the flour and how you measure it (Measuring with cups is less accurate).

3. Securely sealing the edge of the wrapper is enough, but if you wish to create a prettier pattern, check out my post on Ten Ways to Fold Dumplings which includes a method for these chive pockets.

4. Cooking time may vary and a heavy bottom is preferable. It takes me around 5 minutes to cook the first side and a further 2 minutes to finish the other side.

Nutrition