Cherry & Dennis Helper Habitat
Chinese Chive and Egg Pockets
韭菜雞蛋盒子
Recipe overview
Hot-water dough encloses chives and scrambled egg in large pan-fried half-moons.
01
Ingredients
Main ingredients
- 300 g plain flour
- 250 g Chinese chives
- 4 pieces eggs
- 180 ml hot water
- 20 g flour for dusting
Filling seasoning
- 0.5 tsp salt
- 1 tsp sesame oil
- 0.125 tsp ground white pepper
Cooking oil
- 3 tbsp cooking oil
02
Tools
- kitchen knife
- cutting board
- mixing bowl
- measuring spoons
- measuring jug
- wok
- spatula
- chopsticks
- rolling pin
- serving plate
03
Steps
Step 1
Put flour in a bowl; add hot water gradually and stir with chopsticks into flakes
Put flour in a bowl; add hot water gradually and stir with chopsticks into flakes.
Step 2
Cool until safe to touch, knead five minutes, cover and rest twenty-five minutes
Cool until safe to touch, knead five minutes, cover and rest twenty-five minutes.
Step 3
Wash and dry chives fully, then chop
Wash and dry chives fully, then chop.
Step 4
Beat eggs; heat one tablespoon oil and scramble until fully set, breaking small
Beat eggs; heat one tablespoon oil and scramble until fully set, breaking small.
Step 5
Cool eggs, then mix with chives, salt, sesame oil and pepper
Cool eggs, then mix with chives, salt, sesame oil and pepper.
Step 6
Divide dough into six and lightly flour the worktop
Divide dough into six and lightly flour the worktop.
Step 7
Roll each into an eighteen-centimetre round with thinner edges
Roll each into an eighteen-centimetre round with thinner edges.
Step 8
Put a sixth of filling on half each round, leaving a one-centimetre border
Put a sixth of filling on half each round, leaving a one-centimetre border.
Step 9
Fold into half-moons, push out air and pinch edges firmly
Fold into half-moons, push out air and pinch edges firmly.
Step 10
Add some remaining oil; fry in batches over medium-low heat four to five minutes per side
Add some remaining oil; fry in batches over medium-low heat four to five minutes per side.
Step 11
Cut one open; dough must have no raw flour and filling must be piping hot; cook longer if needed
Cut one open; dough must have no raw flour and filling must be piping hot; cook longer if needed.
Step 12
Plate cooked pockets, cool slightly and halve for sharing
Plate cooked pockets, cool slightly and halve for sharing.
Common mistakes
- Excess heat burns outside while dough stays raw; overfilling bursts seams.
Tips
Dry chives well and season just before filling to avoid excess liquid. Contains wheat, egg and sesame; stir hot dough with tools and cool before kneading.
