Easy and Delicious Scallion Pockets
Ingredients
- 240 g all-purpose flour
- 150 ml water
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup Filippo Berio California Extra Virgin Olive Oil, plus more for greasing
Scallion mixture
- 2 cups chopped scallions
- 4 tablespoons all-purpose flour
- 1 teaspoon 5-spice powder
- 1 teaspoon sugar
- 1 teaspoon salt
Preparation
Combine flour, salt, and baking powder in a large mixing bowl. Add water and mix until shaggy dough forms. Knead into a cohesive ball, cover, and let sit for 10 minutes.
Uncover dough and knead again until smooth. Divide into 4 pieces and roll each into a ball.
Grease an 8-inch cake pan with 1 tablespoon of oil, coat dough pieces generously with oil, cover, and rest for 40 minutes or overnight in the fridge.
Prepare the roux: Place flour, 5-spice powder, sugar, and salt in a bowl. Heat 1/4 cup of oil in a small skillet until 350°F, then carefully pour it into the bowl and stir to combine.
Roll out one dough piece into a large rectangle (about 12x7 inches).
Spread a spoonful of roux to cover the whole rectangle and top with a layer of scallions. Gently press to adhere.
Lift the bottom dough and fold over the scallion to cover half of the dough. Then, fold the top flap down and press to remove air bubbles. Top with more scallions if preferred.
Lift the shorter side to the middle and bring the next side over to create a pocket. Pinch to seal all openings and let rest for 10 minutes.
Repeat with the remaining dough until you get 4 pockets.
Heat oil in a pan and fry the pockets until golden brown and cooked through