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
Place flour and salt in a mixing bowl, then gradually pour in boiling water while stirring continuously with a spatula or chopsticks. Continue adding cold water and knead into a soft dough, then let it rest for 30 minutes covered.
Meanwhile, place chopped chives, mung bean thread, and mashed tofu in a bowl. Season with toasted sesame oil, salt, sugar, and white pepper, adjusting to taste.
Dust the countertop with flour and divide the dough into 9 pieces. Flatten each piece with your palm and roll it into a circular disk, keeping the middle slightly thicker than the sides. Fill each disk with the filling 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 until golden brown on all sides over low to medium heat with the pan covered. Serve warm with sambal oelek.
