Chinese Chive Pockets with Crispy Crust
Ingredients
Filling
- 1/2 - 3/4 lb Chinese chives
- 8 oz firm tofu
- 1 bundle mung bean thread noodles
- 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
Dough
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 rest for 30 minutes, covered
Filling
Place Chinese chives, mung bean thread noodles, and mashed tofu in a bowl
Season with toasted sesame oil, salt, sugar, and white pepper, adjusting to taste
Assembly
Dust the countertop with flour and divide the dough into 9 pieces
Flatten each piece with your palm and roll into a circular disk, keeping the middle slightly thicker than the sides
Fill each dough disk with filling and pleat to seal by pinching the sides
Cooking
Toast the pockets in a heated non-stick or cast iron pan with a drizzle of oil until golden brown on all sides over low-medium heat, covered
Serve warm with sambal oelek
