Crispy Chinese Chive Pockets
Ingredients
Dough
- 2 3/4 cups all purpose flour
- 1/2 cup hot boiling water
- 1/4 cup cold water
- pinch of salt
Filling
- 1/2 - 3/4 lb Chinese chive
- 8 oz firm tofu
- 1 bundle mung bean thread
- 1 tablespoon toasted sesame oil
- 1 1/2 teaspoons salt
- 1 teaspoon organic sugar
- a few shakes of white pepper
Preparation
Place flour and salt in a mixing bowl, then gradually pour in boiling water while stirring continuously using a spatula or chopsticks. Continue adding cold water and knead into a soft dough, then let rest for 30 minutes covered.
Meanwhile, place chopped chive, mung bean thread and mashed tofu in a bowl. Season accordingly with toasted sesame oil, salt, sugar and white pepper and adjust taste to preference.
Dust countertop with flour and divide dough into 9 pieces. Flatten each one with your palm and roll it into a circular disk by keeping the middle slightly thicker than the side. Fill each dough with fillings and pleat to seal by pinching the side.
In a heated non-stick or cast iron pan with a drizzle of oil, toast pockets until golden brown on all sides over low to medium heat with cover. Serve warm with sambal oelek.
