Chinese Chive Pockets/dumplings
Ingredients
- 1/2 - 3/4 lb chinese chive - cleaned, drained & finely chopped⠀⠀⠀
- 8oz firm tofu - mashed, pan fried & seasoned with salt & white pepper⠀⠀⠀
- 1 bundle mung bean thread - softened in hot water & cut into fine shred⠀⠀⠀
- 1 tablespoon toasted sesame oil⠀⠀⠀
- 1 1/2 teaspoons salt (adjust to your preference)⠀⠀⠀
- 1 teaspoon organic sugar⠀⠀⠀
- a few shakes of white pepper⠀⠀⠀
- 2 3/4 cups all purpose flour⠀⠀⠀
- 1/2 cup hot boiling water⠀⠀⠀
- 1/4 cup cold water⠀⠀⠀
- pinch of salt⠀⠀⠀
Preparation
To make the dough, place flour & salt in a mixing bowl, then gradually pour in boiling water into the dry ingredients while stirring continuously using a spatula/chopsticks. ✅continue adding cold water & knead into a soft dough, then let rest for 30 mins, covered.⠀⠀⠀
Meanwhile, place chopped chive, mung bean thread & mashed tofu in a bowl. season accordingly with toasted sesame oil, salt, sugar & white pepper (adjust taste accordingly).⠀⠀⠀
To make the pockets, dust countertop with flour & divide dough into 9 pieces. flatten each one with your palm & roll it into a circular disk by keeping the middle slightly thicker than the side. fill each dough with fillings & pleat to seal by pinching the side.⠀⠀⠀
In a heated non-stick/cast iron pan with a drizzle of oil, toast pockets until golden brown on all side over low-med heat (covered). serve warm with sambal oelek⠀