Crispy Chinese Chive Pockets
Ingredients
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
Dough
- 2 3/4 cups all-purpose flour
- 1/2 cup hot boiling water
- 1/4 cup cold water
- pinch of salt
Preparation
Begin by preparing the filling ingredients: clean and finely chop the Chinese chive, mash and pan fry the firm tofu with salt and white pepper, soften the mung bean thread in hot water and cut into fine shreds.
To make the dough, place all-purpose flour and a pinch of salt in a mixing bowl. Gradually pour in boiling water while stirring continuously with a spatula or chopsticks.
Continue adding cold water and knead until a soft dough forms. Cover and let rest for 30 minutes.
Meanwhile, in a bowl, combine the prepared chive, mung bean thread, and tofu. Season with toasted sesame oil, salt, sugar, and white pepper to taste.
To assemble the pockets, dust a countertop with flour and divide the dough into 9 pieces. Flatten each piece with your palm and roll into a circular disk, keeping the center slightly thicker than the edges. Fill each disk with the filling mixture and pleat to seal by pinching the sides.
In a heated non-stick or cast iron pan with a drizzle of oil, cook the pockets over low to medium heat until golden brown on all sides, covered. Serve warm with sambal oelek.
Notes
This recipe yields approximately 9 palm-sized pockets.
