Crispy Chewy Chinese Chive Pockets
Ingredients
Filling
- 1/2 - 3/4 lb Chinese chive
- 8oz 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
Mash the firm tofu and pan-fry it until golden, then season with salt and white pepper
Clean, drain, and finely chop the Chinese chive
Soften the mung bean thread in hot water and cut into fine shreds
Place flour and salt in a mixing bowl, then gradually pour in boiling water while stirring continuously using a spatula or chopsticks. Continue adding cold water and knead into a soft dough, then let it rest for 30 minutes, covered.
Meanwhile, place the chopped Chinese chive, softened 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 dough 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, covered. Serve warm with sambal oelek.
