Northern China
Chinese chive pockets
Crisp half moon pockets stuffed with garlic chives and egg. Morning street food in your own pan.
50 minTime
13 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original412kcal
13 gprotein
3 gfibre
50minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Stir 80 ml boiling water into the maida with a pinch of salt, then add the cold water. Knead smooth, cover and rest 30 minutes.
- 2Soak the glass noodles 15 minutes, boil 2 minutes, drain and chop.
- 3Scramble the eggs in 1 tbsp oil into small curds and cool.
- 4Chop the chives and toss with the sesame oil first, then mix with the egg, noodles, pepper and remaining salt just before filling.
- 5Divide the dough into 8, roll each into a thin 16 cm round, fill one half, fold over and crimp the edge.
- 6Fry in the remaining oil on medium low for 4 minutes per side, covering the pan for the first 2 minutes.
Serve it like this
Cut each pocket in half on a board to show the green and yellow filling, and serve with black vinegar for dipping.
