Crispy Chinese Chive Dumpling Pockets
Ingredients
Filling
- 1/2 - 3/4 lb Chinese chive
- 8 oz 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 Chinese chive, softened mung bean thread, and mashed tofu in a bowl. Season with toasted sesame oil, salt, sugar, and white pepper to taste.
Dust countertop with flour and divide dough into 9 pieces. Flatten each piece with your palm and roll into a circular disk with the center slightly thicker than the sides. Fill each with the filling mixture and pleat to seal by pinching the sides.
Heat a non-stick or cast iron pan with a drizzle of oil over low-medium heat. Add the pockets, cover, and cook until golden brown on all sides. Serve warm with sambal oelek.
