Chinese Chive Pockets Recipe

There’s something so comforting about the chewy, crispy texture of these homemade chive pockets, and the combination of savory chives, eggs, and tofu filling is simply irresistible. Plus, making the dough from scratch feels like a rewarding culinary adventure, and they make the perfect snack or party starter that leaves everyone asking for more!

Chinese Chive Pockets are an appetizer that I find both tasty and satisfying. Their filling of finely chopped Chinese chives, crumbled tofu, and beaten eggs carries a flavor that I associate with pocketing savory snacks for the day.

You can eat them for breakfast, but they’re also perfect for lunch or as a midnight snack (a bizarre eating schedule to be sure, but I assure you that each of these parts of the day could be an appropriate time to enjoy one of these delicious pockets).

Ingredients

Provides carbohydrates for energy, forms the dough: All-purpose flour.

Chinese chives: Loaded with vitamins A and C, imparts a delicious, deep flavor.

Eggs: An excellent protein source that helps with structure.

Tofu: Furnishes protein from plants and lends a robust, creamy texture.

Sesame oil: Contributes a nutty scent and beneficial lipids.

Provides umami flavor and bolsters the taste of everything from marinades to mayonnaises.

Mild heat and enhanced savory flavors come from white pepper.

Ingredient Quantities

• 2 cups all-purpose flour
• 3/4 cup boiling water
• 1 tablespoon vegetable oil
• Pinch of salt
• 1 tablespoon cornstarch (for dusting)
• 2 cups Chinese chives, finely chopped
• 2 large eggs, beaten
• 1/2 cup firm tofu, crumbled
• 2 tablespoons sesame oil
• 1 tablespoon soy sauce
• 1/2 teaspoon white pepper
• 1 teaspoon salt (adjust to taste)
• 1 tablespoon vegetable oil (for cooking pockets)

Instructions

1. In a big mixing bowl, blend together the plain flour and a sprinkle of salt. Slowly add the almost-boiling water, stirring continuously until a shaggy dough forms. Knead the dough for about 10 minutes, or until it’s smooth and soft. Cover it with a damp towel or cloth, and let it rest for 30 minutes.

2. During the resting period of the dough, the filling can be prepared. 1 tablespoon of sesame oil was heated in a pan, and with that, the beaten eggs were scrambled. Once that process was complete, the eggs were placed somewhere to cool.

3. In a mixing bowl, combine the following ingredients: Chinese chives, chopped; eggs, scrambled; tofu, crumbled; sesame oil; soy sauce; white pepper; and salt. Mix well.

4. Once the dough has rested, it is divided into 8 equal portions. Each piece is rolled into a ball, then flattened either by hand or with a rolling pin into a thin, round disc about 5 inches in diameter.

5. Lightly dust each disc with cornstarch to prevent them from sticking together. In the center of one disc, place 2-3 tablespoons of filling.

6. Shape the dough over the filling into half-moon forms, pinching the edges of each shape to ensure a good seal and repeating the process with the remaining do and filling.

7. In a large non-stick skillet, heat 1 tablespoon of vegetable oil over medium heat.

8. Place the chive pockets in the skillet with care, cooking in batches if necessary. Fry them for 3-4 minutes on each side until they are golden brown and crisp.

9. Take it out of the pan and let it rest on paper towels to absorb any excess oil.

10. Serve warm as a starter or a between-meal nibble, along with soy sauce or your preferred dipping sauce. Enjoy!

Equipment Needed

1. Big mixing bowl
2. Measuring cups and spoons
3. Wooden spoon or spatula
4. Damp towel or cloth
5. Non-stick skillet
6. Rolling pin
7. Knife or dough cutter
8. Cutting board
9. Small bowl
10. Fork or whisk
11. Stove
12. Paper towels

FAQ

• Q: Can I make the dough in advance?A: Certainly! You can make the dough the day before and chill it in the refrigerator. Just be sure to wrap it securely in plastic so that it doesn’t dry out and that it stays nice and cold.
• Q: Are there any substitutes for Chinese chives?If you don’t have Chinese chives on hand, you can mix green onions and a small amount of garlic chives for a flavor that will bring you close to the profile that Chinese chives would give.
• Q: Can I use a different protein instead of tofu?Q: Can I use minced pork, chicken, or shrimp instead of tofu?

  Yes, you can use any of those proteins in place of tofu. You will need to adjust the amount of time you cook the dish depending on which one you choose.

  Minced Pork
  Cooking time: 8-10 minutes

  Minced Chicken
  Cooking time: 8-10 minutes

  Shrimp
  Cooking time: 4-5 minutes

• Q: What’s the purpose of boiling water in the dough?A: Water that is at a full rolling boil can help to do some of the cooking needed for the flour. This can make a dough that is easy to handle and work with. The finished product has a chewier texture because of the use of such a high temperature in “partially cooking” the flour.
• Q: How do I prevent the pockets from sticking during cooking?A: Ensure that you dust the pockets with cornstarch and heat the pan well before you add oil. Ensure that there’s enough room between the pockets so they don’t stick together.

Substitutions and Variations

For all-purpose flour: You can use whole wheat flour or a gluten-free all-purpose flour blend.
If Chinese chives are unavailable, substitute them with a mixture of green onions and garlic chives.
To use firm tofu: Use silken tofu if a creamier texture is desired, or omit for a more standard sauce.
For sesame oil: Toasted sesame oil for a stronger flavor; olive oil for a milder taste.
When white pepper is unavailable: You can use black pepper, but it will change the flavor a bit.

Pro Tips

1. Hydration Control When adding the boiling water to the flour, do so gradually. This helps you monitor the dough’s consistency and ensures it doesn’t become too sticky. Different flours can absorb water differently, so adjusting the amount slightly may be necessary.

2. Rest the Dough After kneading, ensure the dough rests for at least 30 minutes. This step allows the gluten to relax, making it more pliable and easier to roll out into thin discs.

3. Consistent Filling Make sure the filling ingredients, especially the tofu, are evenly crumbled and distributed. This helps achieve a balanced flavor in each pocket and ensures they cook evenly.

4. Seal Properly Pinch the edges thoroughly to seal the pockets well. This prevents any filling from leaking out during frying. You can also crimp the edges or use a fork to ensure a tight seal.

5. Temperature Control Keep the heat at medium when frying the pockets to achieve a golden-brown color without burning. If the heat is too high, the outside might cook too quickly, leaving the inside undercooked. Adjust the heat as needed based on how the first batch turns out.