CHINESE CHIVE POCKETS (韭菜盒子) #vegetarian #appetizers

Sautéed level dumplings loaded up with fragrant Chinese chive, delicate fried eggs and springy vermicelli noodles, Chinese chive pockets are basically overwhelming.

Chinese chives (otherwise known as garlic chives, 韭菜) have long, level, dull green leaves. In addition to the fact that they look not the same as ordinary chives, they additionally have an a lot more grounded flavor which some way or another takes after the flavor of garlic. In Chinese food, they are generally utilized as a vegetable (instead of a herb) and frequently matched with meat or eggs. Among numerous dishes that element this flavourful vegetable, Chinese chive pocket (韭菜盒子, actually signifies "Chinese chive box") is no uncertainty the most famous one.

Chinese chive pockets are sautéed, semi-circle formed, level dumplings loaded up with Chinese chives and fried eggs. Here and there you can discover mung bean vermicelli noodles as well as dried shrimps in the filling. Chinese chive has such a solid and engaging flavor individually that you don't have to add an excessive amount of flavoring to the filling.

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Ingredients

For the dough

• 360g / 2.5 cups plain flour (all-purpose) + extra for dusting if necessary
• 230ml / 1 cup hot water

For the filling

• 150g Chinese chive
• 50g dried mung bean vermicelli noodles (optional, see note 1)
• 4 eggs, lightly beaten
• 3 tablespoons cooking oil
• 1 teaspoon salt
• 1/4 teaspoon Chinese five-spice powder or Ground Sichuan pepper (optional)

For frying

• 2 tablespoons cooking oil

Instructions

1. Prepare the dough: Put flour into a heat proof bowl. Pour in hot water (soon after being boiled). Stir with a pair of chopsticks or a fork until the flour turns into small lumps. Knead into a soft, smooth dough when cool enough to handle (see note 2). Cover the bowl with a wet kitchen towel. Leave to rest for 30 mins.
2. Mix the filling: Finely chop chives. Soak vermicelli noodles in hot water for 5 minutes. Rinse under cold water until pliable. Chop into small pieces. Heat up oil in a wok then fry eggs (see note 3). Coarsely chop the egg. Put chive, noodles and egg into a mixing bowl. Stir in salt and Chinese five-spice powder / ground Sichuan pepper (if using). 
3. Assemble the pockets: Divide the dough into 12 equal portions. Roll each piece into a circle (about 15cm / 6inch in diameter). Place filling in the middle then seal the dough into a semi-circle flat pocket (see note 4).
4. Fry the pockets: Heat up oil in a frying pan over a medium heat. Place the pockets in then cover with a lid. Flip over when the first side becomes golden brown. Fry the second side uncovered until it turns golden brown (see note 5).

Notes

1. Mung bean vermicelli noodles don’t have much of a flavour 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 water ratio may vary slightly depending on the brand of the flour and how you measure it (Measuring with cups is less accurate). You may also use a stand mixer to make the dough.

3. Please refer to the post tomato and egg stir-fry for more instructions on how to cook Chinese scrambled egg.

4. Three ways to seal the pockets: A: Simply seal the edge of the wrapper by pinching between your thumb and index finger. B: After step A, pressing the edge with a fork. C: After step A, use your thumb and index finger to pinch and fold the edge towards the centre of the pocket. Repeat all the way around the edge (as shown in the images in the post).

5. Cooking time may vary depending on the pan. For your reference: I fry 12 pockets in 2 batches in a 28cm / 11 inch, heavy bottomed frying pan. It takes me around 5 minutes to cook the first side and a further 2 minutes to finish the second side.

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