Hanna says she wants to make chive pockets (韮菜盒子). She remembers trying it once when she was young. We frequent the dim sum restaurants that serve southern Cantonese-style delicacies. 韮菜盒子 is a northern Chinese savory snack and we don’t see them in these restaurants often. I thought this will be a nice cooking activity for both of us to spend a shelter-in-place weekend together. It was fun.
Chives hide a lot of dirt. The easiest way to clean it is to soak the chives in a tub of water and the dirt will sink to the bottom. Rinse and repeat multiple times until you see the water is clear. Cut off the tougher part of the leaves and chop it up for some fabulous snack. I like the garlicky and onion flavor of chives a lot, so there is plenty of motivation to wake up early this morning to prepare the fillings. Hanna did the rest of the work in the afternoon, mixing and kneading the dough, and assembling the chive pockets all by herself. While this is our first attempt, the result is really good. Looks like I have a sous-chef in the making.
- 150g chives, cleaned and chopped
- 3 eggs
- 1 tsp salt, divided
- 2 Tbsp canola oil
- 1 Tbsp sesame oil
- 1 Tbsp light soy sauce
- 1 tsp ground white pepper
- 1 bundle of mung bean threads, approximately 50g
- 10 fried bean curd, chopped
- 6 extra large shrimp
- 2 1/2 cup all purpose flour
- 1 cup hot water
- 1/2 tsp salt
- oil to pan-fry the pockets
- Soak mung bean threads in hot water until softened. Drain and snip into short segments using a pair of kitchen shears.
- Beat eggs with 1/2 tsp salt.
- Scramble eggs in a medium skillet with 2 Tbsp of oil. Chop scrambled eggs using the spatula when cooked.
- Chop shrimp into bite size pieces. Fry in the skillet until cooked. Set aside.
- Mix chopped chives with sesame oil.
- Add scrambled eggs, mung bean threads, fried shrimp, light soy sauce and remaining 1/2 tsp salt. Mix well. Adjust seasoning to taste.
- Add flour and salt to a large mixing bowl.
- Bring 1 cup of water to a rolling boil and add it to the flour.
- Stir with a pair of chopsticks until the flour turns into small lumps.
- Knead into a soft, smooth dough.
- Cover the bowl with a wet kitchen towel. Leave to rest for 30 mins.
- Sprinkle worktop with flour.
- Roll dough into a log and divide the dough into twelve equal portions using a bench scraper.
- Roll each portion into a 6-inch disc.
- Fill each disc with a generous portion of filling, approximately 1/3 cup.
- Bring the edges of the wrapper together to form a semi-circle pocket. Pinch and seal the edges. Pleat the edges of the pocket.
Fry the pockets
- Heat two tablespoon of oil in a skillet over medium heat.
- Arrange assembled pockets in the skillet. Pan fry the pockets until golden brown on both sides.