It has been a long while since I last posted a recipe on this blog, and I’d like to get back into that. Considering that I’ve been pretty much stuck at home, I’ve had plenty of time to try making a few new dishes, and I’d like to share one of them with you.
Today, I’m offering you my take on the garlic chive pocket (韭菜盒子), a popular northern Chinese pastry that’s stuffed to the brim with the aromatic, bright-green chive, along with a hearty, savory outer crust that’s sure to be the ultimate comfort food to enjoy any time of the day. I got the recipe from Travel-gourmand’s blog, and I put my own spin on it. With that said, here’s my recipe!
Chinese Garlic Chive Pockets (makes 6 medium-large pockets)
- 2.5 cups flour
- 1 cup hot water
- 2-3 bundles garlic chives (might seem like a lot, but it’s actually not!)
- 2 eggs
- 1 tsp sesame oil
- pinch of salt
Combine the water and flour together in a large bowl. Mix by hand until everything comes together, about 10 minutes.
Wrap the dough in plastic wrap and set aside for 20-30 minutes.
Mix one egg with a pinch of salt.
Cook and scramble the eggs on the stove. Use the spatula to break up the egg as finely as possible. Take off the stove and set the scrambled eggs aside in a small bowl.
Finely chop the garlic chives and place into a large bowl. Add and combine sesame oil with the garlic chives.
Add the scrambled egg and a pinch of salt into the mixture. Crack the second egg in and combine well.
Forming the pocket:
Roll out the dough and evenly divide into six pieces. Take one of the pieces while keeping the rest covered by plastic wrap.
On a lightly-floured surface, roll out the dough using a rolling pin as thinly as possible. Fill a heaping mound (about 5 tablespoons) of the filling into the center of the dough.
To fold, take one end of the dough and place it over the filling. Pinch the edges together and create an indented seal around the filling.
Start at one end of the rim and crimp the edge using your thumb and index fingers. Overlap each succeeding crimp with the other until it vaguely resembles roof tiles. Seal with a bit of water and repeat with the remaining five pieces of dough.
Heat a thin layer of vegetable oil (about 3-4 tablespoons) on medium. Add three chive pockets each to the pan, cooking each side for about 4 minutes each. Transfer to plates and consume immediately.
— The Finicky Cynic
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