Scallion Pocket
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 of 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 a shaggy dough forms.
Knead the dough into a cohesive ball. Cover and let it sit for 10 minutes. Uncover and knead again until smooth.
Divide the dough into 4 pieces and roll each into a ball.
Grease an 8” 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 by combining flour, 5-spice powder, sugar, and salt in a bowl. Heat 1/4 cup of oil in a 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 12"X7").
Spread a spoonful of roux over the rectangle. Top with a layer of scallions and press gently to adhere.
Lift the bottom dough and fold over the scallions to cover half of the dough. Fold the top flap down and press to remove air bubbles.
Top with more scallions if desired. Lift the shorter side to the middle and bring the next side over to create a pocket. Pinch to seal all openings. Let it rest for 10 minutes.
Repeat the pocket-making process with the remaining dough to create 4 pockets.