Chinese Chive Pockets/dumplings
Ingredients
- Filling ingredients:
- ~ 1/2 - 3/4 lb Chinese chive - cleaned, drained & finely chopped
- ~ 8oz firm tofu - mashed, pan fried & seasoned with salt & white pepper
- ~ 1 bundle mung bean thread - softened in hot water & cut into fine shred
- ~ 1 tablespoon toasted sesame oil
- ~ 1 1/2 teaspoons salt (adjust to your preference)
- ~ 1 teaspoon organic sugar
- ~ a few shakes of white pepper
- Dough ingredients:
- ~ 2 3/4 cups all purpose flour
- ~ 1/2 cup hot boiling water
- ~ 1/4 cup cold water
- ~ pinch of salt
Preparation
To make the dough, place flour & salt in a mixing bowl, then gradually pour in boiling water into the dry ingredients while stirring continuously using a spatula/chopsticks. ✅Continue adding cold water & knead into a soft dough, then let rest for 30 mins, covered.
Meanwhile, place chopped chive, mung bean thread & mashed tofu in a bowl. Season accordingly with toasted sesame oil, salt, sugar & white pepper (adjust taste accordingly).
To make the pockets, dust countertop with flour & divide dough into 9 pieces. Flatten each one with your palm & roll it into a circular disk by keeping the middle slightly thicker than the side. Fill each dough with fillings & pleat to seal by pinching the side.
In a heated non-stick/cast iron pan with a drizzle of oil, toast pockets until golden brown on all side over low-med heat (covered). Serve warm with sambal oelek. Tag a friend in the comments who’d love this
