Vegan Chinese Chive Pockets
Ingredients
- 300 g all purpose flour
- 175-180 g water, room temperature start with 175g
- a pinch of salt
- filling
- 1/2 lb [~250g] chinese chive - cleaned drained & finely chopped
- 7 oz [200g] firm tofu - mashed pan fried & seasoned with salt & white pepper
- 50 g [1.7oz] bundle mung bean thread - softened in hot water & cut into fine shred
- 1 tablespoon toasted sesame oil, 1 tablespoon light soy sauce, 1 teaspoon salt, adjust to your preference
- 1 teaspoon sugar, 1 teaspoon of white pepper
Preparation
To make the dough, place flour, salt and water in a large bowl and mix until well-combined. Then, knead into a soft dough, for about 8 - 10 minutes. Cover and let it rest for 30 minutes.
Add cooked tofu, mung bean thread noodles into the chopped chives bowl. Then season accordingly. Mix until all ingredients are incorporated.
To make the pockets, dust countertop with flour and divide dough into 12 equal parts. Take one dough ball and flatten it with your palm and roll the dough into a circular disc. Place about 2 - 3 tablespoons of filling in the middle and pinch to seal.
To cook the pockets, heat a non-stick/cast iron pan with a drizzle of oil. Pan-fry pockets until golden brown, for about 3 to 5 minutes, then flip and cover the pan with a lid
Continue to cook for another 3 to 5 minutes. Remove and place pockets on a baking sheet pan and cover with a towel. Serve warm with sambal oelek.