Chinese Chive and Egg Pockets (Jiucai Hezi)

Instructions

1. 1

   Wash 150 g Chinese chives and pat completely dry with paper towels. Slice the chives into 0.5 cm pieces. In a mixing bowl, combine 250 g all-purpose flour with 140 ml hot water, knead into a smooth dough, cover with a towel, and rest for 10 minutes.

2. 2

   Crack 3 eggs into a small bowl and beat with a fork. Heat 10 ml vegetable oil in a nonstick pan over medium heat, pour in the eggs, and scramble quickly with a wooden spoon into tiny cooked bits. Remove from heat and cool completely in a dish.

3. 3

   In a medium bowl, combine the cooled scrambled eggs and chopped chives. Stir in 15 ml sesame oil first to coat the chives, then add 15 ml light soy sauce and 4 g salt. Mix well so the salt does not draw out excess moisture too early.

4. 4

   Divide the rested dough into 8 equal portions. Roll each piece on a lightly floured surface into a thin round circle about 12 cm in diameter. Keep remaining dough covered with a damp towel so it does not dry out.

5. 5

   Place two spoonfuls of filling onto one half of each wrapper. Fold the other half over to form a half-moon pocket. Press the edges firmly to seal, then crimp the outer edge with your fingers so no filling leaks during cooking.

6. 6

   Heat remaining 20 ml vegetable oil in a large skillet over medium heat. Arrange pockets in a single layer and pan-fry for 3-4 minutes per side until skin is golden brown and crisp. Serve warm on a platter with dipping soy sauce on the side.

Serve with

Sauce

Classic Chinese Soy and Black Vinegar Dip

Chinese · 10 min

Drink

Chinese Chrysanthemum Goji Herbal Tea (Juhua Gouqi Cha)

Chinese · 30 min