Yields:
4 Servings
Difficulty: Medium
Prep Time: 40 Mins
Cook Time:
15 Mins
Total Time:
55 Mins
Every time I eat Chinese chive pockets, they remind me of my diligent and capable grandmother. Since I was young, my father told me that the Chinese chive pockets made by my grandmother were not only delicious in taste but also exquisitely shaped, with beautiful patterns pressed out using a bowl. Unfortunately, neither my father nor I have learned how to make them, but we have cherished the fond memories of this dish. Although I cannot personally taste the Chinese chive pockets made by my grandmother, this culinary delight has left a deep impression in my heart.
Ingredients
Adjust Servings
- For the dough:
- For the filling:
Instructions
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In a large bowl, mix all-purpose flour and salt. Gradually add hot water while stirring. Then add yeast and room temperature water until the mixture forms a dough. Incorporate vegetable oil into the dough. Knead the dough for about 5 minutes until it becomes smooth and elastic. Cover and let it rest for 30 minutes.
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Meanwhile, prepare the filling. Heat the cooking oil in a skillet over medium-high heat. Pour the beaten eggs into the skillet. Scramble the eggs until they are fully cooked. Remove the eggs from the skillet and set aside.
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In another bowl, mix the Chinese chives and sesame oil. Add scrambled eggs, soy sauce, salt, five-spice powder and white pepper powder. Mix well.
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Sprinkle some flour on the rolling board. Divide the dough into 6 portions, shaping each portion into a ball. Use a rolling pin to flatten each ball into a circle about 1/4 inch (0.6 cm) thick.
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Place 1-2 tablespoons of the chive filling in the center of each dough circle. Fold the dough over to form a half-moon shape and pinch the edges to seal tightly. Repeat this process until all the dough and filling are used.
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Heat a pan over medium heat and add a small amount of cooking oil. Place the chive pockets in the pan, making sure they are not touching each other. Cook for 3-4 minutes until the bottoms turn golden brown. Flip the chive pockets and add a little oil to the pan. Cook for an extra 3-4 minutes until the dough is fully cooked. Enjoy hot chive pockets as a delicious appetizer!
