Crispy Vegan Chinese Chive Pockets
Ingredients
Filling
- 1/2 to 3/4 pound Chinese chives
- 8 ounces 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, then gradually pour in boiling water while stirring continuously using a spatula or chopsticks
Continue adding cold water and knead into a soft dough, then cover and let rest for 30 minutes
Meanwhile, place chopped chive, mung bean thread, and mashed tofu in a bowl and season with toasted sesame oil, salt, sugar, and white pepper, adjusting taste as needed
Dust countertop with flour and divide dough into 9 pieces, then flatten each one with your palm and roll it 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
In a heated non-stick or cast iron pan with a drizzle of oil, cook pockets until golden brown on all sides over low-medium heat with the pan covered
Serve warm with sambal oelek
