Chinese Chive Pockets 韭菜盒子

Chinese Chive pocket (literally chive box 韭菜盒子)  is one of the most popular street snack food in Northern China besides Chinese pot stickers (jiaozhi 饺子). The ‘pockets’ are pan fried while very often the filling is a combination of chives and scrambled eggs which is also one of my favourite Chinese snacks but personally, I prefer to add some ground pork and prawns to the filling, so that it will not fall out easily and become messy, while eating.  It is very easy to make this snack at home and can be served within an hour with a pot of brewed Chinese tea.

Chive Pockets

Author Ann Low

Prep Time 40 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Servings 10 pieces

Ingredients

 

• Filling
• 100 g ground pork with fat
• 50 g prawn meat - bash and roughly chop
• 300 g Chinese chives - remove the hard end and cut to 0.5cm length
• 1 egg - beaten (can use 2 eggs if prefer)
  
• 
  Seasoning
• 1/2 tsp salt
• 3/4 tbsp light soya sauce
• 1 tbsp sesame oil
• dash of pepper
  
• 
  Dough skin
• 250 g plain flour
• 1/8 tsp salt
• 25 g corn oil
• 150 ml hot water
• 50 ml cold water - room temp

Instructions

 

• Heat frying pan with oil and add beaten egg. Stir fry the beaten egg to break up to pieces, dish up and leave to cool.
• Filling - combine ground pork and prawn meat togeher. Add seasoning and mix well followed by chives and scrambled egg. Stir well again and chill chive mixture in the refrigerator for later use.
• Dough skin - Sift plain flour and salt into a large bowl. Add corn oil and hot water into it. Using a pair of chopsticks or spatula and stir flour mixture to lumpy. Then pour in cold water (about 35ml) and use hand (dust with some flour) to knead flour mixture for about 5-7 minutes to smooth. Add a little more water if dough skin is too dry or dust with little more flour if it is too sticky. Cover with cling wrap and rest dough for 20 minutes.
• Dust some flour on work top, knead dough again and divide into 10 equal portions, about 45-50g each.
• Roll soft dough into a smooth ball and flatten it on the work top. Then gently roll it with a rolling pin to a thin wrapper in an oval shape (as shown in pic).
• Scoop 2-3 tablespoons of chive filling on to one side of the wrap. fold it up and seal by pressing them together, then crimp the edges.
• Add adequate oil in frying pan and pan fry the pockets both sides to golden brown, about 3-5 minutes on each side at medium low heat and it is now ready to serve.
  
  dough skin recipe adapted from here

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韭菜盒子

自己和家人都非常爱吃韭菜，尤其是韭菜盒子。在市面上看到必买来吃。但我比较喜欢内陷韭菜加一点肉碎和虾末，这样煎出来的韭菜盒子特别香，内陷也不会松散掉落满地。

馅料

• 100克 肉碎（带肥比较好吃），
• 50克 虾肉，拍烂切小
• 300克 韭菜，硬部分不要，叶子切小段约0.5cm
• 1个 鸡蛋，打撒 （喜欢的话也可以用2个鸡蛋）

调味料

• 1/2茶匙 盐
• 3/4汤匙 酱油
• 1汤匙 麻油
• 胡椒粉适量

烫面皮

• 250克 普通面粉
• 1/8茶匙 盐
• 25克 玉米油
• 150毫升 热水
• 50毫升 冷水 （温室）

做法：

1. 热锅放入适量油，倒入蛋液，炒熟切碎待凉。
2. 馅料 – 将肉碎，虾肉和调味料混合在一起，加入韭菜和鸡蛋碎，再拌匀即可。然后放入冰箱备用。
3. 烫面皮 – 面粉和盐筛入大碗里，倒入油和热水。用刮刀搅拌成块状后，倒入冷水 （先倒入约35毫升水- 保留冷水视面团柔软度添加）。手上沾些面粉将面团搓揉约5-7分钟成至光滑。然后盖上保鲜纸松弛约20分钟。
4. 桌上撒些面粉，将醒置完成的面团分割成10份圆球，约45-50克一粒。
5. 用干面棍将面团滚成椭圆形薄片。（看图）
6. 面团一半放上 约2-3汤匙馅料，然后对折封边，用拇指把封边依朝内则捏圈花边。
7. 平底锅烧热，加入适量油，放入韭菜盒以用中小火将两面煎到金黄色（一面煎约3-5分钟）即可享用。

• 烫面皮食谱来自于这里

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