Crispy Chinese Chive Pockets
Ingredients
Filling
- 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
- 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 and salt in a mixing bowl, then gradually pour in boiling water into the dry ingredients while stirring continuously using a spatula or chopsticks. Continue adding cold water and knead into a soft dough, then let rest for 30 minutes, covered.
Meanwhile, place chopped chive, mung bean thread and mashed tofu in a bowl. Season accordingly with toasted sesame oil, salt, sugar and white pepper (adjust taste accordingly).
To make the pockets, dust countertop with flour and divide dough into 9 pieces. Flatten each one with your palm and roll it into a circular disk by keeping the middle slightly thicker than the side. Fill each dough with fillings and pleat to seal by pinching the side.
In a heated non-stick or cast iron pan with a drizzle of oil, toast pockets until golden brown on all sides over low-medium heat (covered). Serve warm with sambal oelek.
