According to Chinese culinary tradition, spring is the time to eat garlic chives.
They come freshly off the ground and due to the low temperature and limited sunlight – they don’t outgrow themselves like they do in the summer and become chewy – the texture is just right.
With Garlic chives, I usually make dumpling. But when I am pressed for time, these pockets are my best alternative.
“The chive pockets look divine. I love how you cooked lots of Chinese dishes, many of which I grew up eating. Bon appétit!”
Thanks Rebecca. Here is how to make it:
For the Dough:
- 2.5 cups (350g) all-purpose flour
- 4/5 cup (190g) boiled water
For the Filling:
- 300g garlic chives, cleaned and finely chopped
- 8 shrimps, cleaned and finely chopped
- 2 eggs
- 1 teaspoon sesame oil
- salt to taste
- 1 tablespoon vegetable/grapeseed oil
- Let the boiling water sit for 10 minutes.
- In a large bowl combine the flour and the water to forms a ball
with a rough texture.
3. Cover with plastic wrap or a damp cheesecloth and let it rest for 15-30 minutes, until the ball becomes smooth.
For the filling:
- Make an omelette with 1 egg and salt.
- Once cooled, finely chop the omelette.
- In a large container, combine finely chopped garlic chives with sesame oil – this is to prevent the chives from sweating.
- Add chopped shrimps and omelette.
- Break the second egg into the mixture, mix well.
- Season with salt.
To Make the pocket:
- Divide the dough into 2 halves.
- Roll each half into a long log.
- Work one half at a time, keeping remaining dough under a damp cloths or in a tightly sealed container.
- Cut the log into 9-10 pieces.
- Turn each piece flat side up, and pinch it with both middle finger and index finger.
- On a well-floured work surface, roll each piece into a round, one at a time, keeping remaining dough under a damp cloths or in a tightly sealed container.
- Spoon the filling onto the wrapper- enough to fill up the dough but no overflow.
- Fold the wrapper from one side to the other and seal the sides tightly.
- Start with one corner of the pocket, use your thumb and index finger to fold the small edge of the corner over the rim and pinch, then fold the adjacent dough and pinch, continue in this direction until you reach the other corner.
- In a skillet, warm up the cooking oil on medium heat.
- Fry one pocket at a time till the colour turns golden.
- Flip side and fry the other side until golden.
- Gently press the pocket into the pan so that the shrimp and raw egg gets cooked evenly.
- The pocket will be ready in about 8-10 minutes.
- Freeze the rest of the pocket if not consumed right away. They last for weeks in the freezer. Just defrost and cook accodingly.
Note: When it comes to Chinese cooking, I don’t usually measure portions. The above measurements came from a Chinese recipe website. I hope they are correct. If you end up with too much dough, you can always freeze it and use it later. That’s what I always do 🙂