Delicious Chinese Chives Pockets '美味的素韭菜盒子'

By WoonHeng · 90 min

Ingredients

Instructions

1. In a large bowl, mix the flour and salt. Gradually add the water and stir until combined.
2. Knead into a soft dough for 8 to 10 minutes. Cover and rest for 30 minutes.
3. Meanwhile, soak the mung bean thread noodles in hot water for 10 minutes to soften. Drain and cut into smaller pieces.
4. Remove the browned parts of the chives, rinse them, and chop into 1 cm lengths. Place in a large bowl.
5. In a non-stick pan, mash the tofu into crumbles, add a drizzle of oil, and sauté until golden brown. Season with salt.
6. Add the cooked tofu and noodles to the chives. Season with soy sauce, sugar, salt, a few dashes of white pepper and sesame oil, and mix until evenly combined.
7. Dust the counter with flour and divide the dough into 12 equal pieces.
8. Flatten one piece with your palm, keeping the rest covered with a towel, then roll it into a round disc.
9. Place 2 to 3 tablespoons of filling in the middle, fold one edge over to meet the other, and pinch closed into a half-moon.
10. Heat a non-stick or cast-iron pan with a drizzle of oil. Pan-fry the pockets until golden brown, about 3 to 5 minutes, then flip, cover with a lid and cook another 3 to 5 minutes.
11. Transfer the pockets to a baking sheet and cover with a towel so the outside turns chewy. Serve warm with sambal oelek.

Summarized from WoonHeng's video. Watch it for the details.

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