Chive Pocket

In China,  people celebrates New Year eating buckets of dumplings, chive pockets is one of them. I find this very addictive, you easily gobble up a few at one go because it is very light, tasty and healthy snacks as well. I used nearly zero oil to pan fry them. Some people like to do it like the way you fry and steam the fried dumplings.

 I like to go with chilli sauce, while others may go with any kind of dipping sauce, vinegar..etc




Recipe from here
Ingredients

For the dough
Plain flour  600g
Hot boiling water  150g
Cooled room temperature water  270g



Filling
Glass noodle  2 small packet ( Asian grocery)
Egg   2 whole
Dried shrimp  40g
Bean curd  200g (Asian grocery)
Chives  400g
Minced pork  200g


Sauces
Salt  1 teaspoon
castor sugar  1 teaspoon
Light soy sauce  2 tbsp
White pepper 1 tsp ( to your liking)
Sesame oil  4 tbsp

Preparation for the filling
Soak the glass noodle in cool water, let it softened slightly. Cut them into 1 cm long.
Quick fry the beaten eggs, bring it up and chop them finely.
Clean the shrimp, chop it finely.
Chop the bean curd finely.

Heat up pan with 3 tbsp oil, fry the bean curd  and shrimp until fragrant, set aside on a plate.
With the remaining oil, fry the minced pork. As it start turning pale and not pinky colour anymore, add in salt, sugar and light soy sauce. Sir and mix.
Turn off heat, add in the bean curd, shrimp,glass noodle, chopped eggs and chives. Mix to combine well.
Add in white pepper, sesame oil. Mix well.
Let cool for later use.




Preparation for the dough
In a bowl with flour, pour in the hot boiling water and you continue to stir at the same time.
Very quickly, add in the cooled water, stir and mix them.
Knead to a smooth dough ( it should be quite sticky dough, it is Ok).

Cover with cling wrap, let it rest on kitchen counter for 20 to 30 minutes.
Roll into a long strip of dough, divide them into 24 pieces ( or larger ones if you like, I had it for 60g each dough).
Flatten the dough slightly.
Roll each thinly, place filling in, flip and fold into half.
Pleat to seal.
note: as it is quite sticky dough, you need to flour the surface area quite a bit as you go.


To fry
About 2 tbsp oil, place chives pockets on the pan, carefully not to touch on each other.
Over medium low heat, turning both sides every now and them. When it turns golden brown, it is done.
( without using oil is fine too in your frying).

rested dough divided into 24 equal portions,
less for larger ones like mine.

roll it out, place filling in (as much as you can)

fold into half, you can do this neatly using a big bowl, I don't..

finish up the pleating

all done.

you can pan-fry without any oil, or a little oil.
Mine is near 0 oil :)

both side turns golden brown, ready to serve.