Crispy Chewy Chinese Chive Dumpling Pockets
Ingredients
Filling
- 1/2 to 3/4 pound Chinese chives, finely chopped
- 8 ounces firm tofu
- 1 bundle mung bean thread noodles, soaked and cut into fine shreds
- 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 boiling water
- 1/4 cup cold water
- pinch of salt
Preparation
Place flour and salt in a mixing bowl, then gradually pour in boiling water while stirring continuously. Continue adding cold water and knead into a soft dough. Let rest for 30 minutes, covered
Place chopped chives, soaked mung bean thread noodles, and mashed tofu in a bowl. Season with toasted sesame oil, salt, sugar, and white pepper, adjusting to taste
Dust countertop with flour and divide dough into 9 pieces. Flatten each piece with your palm and roll into a circular disk, keeping the middle slightly thicker than the sides. Fill each dough disk with filling and pleat to seal by pinching the sides
Heat a non-stick or cast iron pan with a drizzle of oil. Toast the pockets until golden brown on all sides over low-medium heat, covered. Serve warm with sambal oelek
