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
Place flour and salt in a mixing bowl, gradually pour in boiling water while stirring continuously with a spatula or chopsticks, then add cold water and knead into a soft dough, cover and let rest for 30 minutes.
Meanwhile, place chopped chives, mung bean threads, and mashed tofu in a bowl and season with toasted sesame oil, salt, sugar, and white pepper to taste.
Dust the countertop with flour and divide the dough into 9 pieces, flatten each with your palm and roll into a circular disk with a thicker center, then fill each with the filling and seal by pleating and pinching the edges.
Heat a non-stick or cast iron pan with a drizzle of oil, add the pockets, cover, and cook over low to medium heat until golden brown on all sides, then serve warm with sambal oelek.
