Chive Pockets
Prep time: 
Cook time: 
Total time: 
Serves: 10 pieces
  • Filling
  • 100g ground pork with fat
  • 50g prawn meat, bash and roughly chop
  • 300g Chinese chives, remove the hard end and cut to 0.5cm length
  • 1 egg, beaten (can use 2 eggs if prefer)
  • Seasoning
  • ½tsp salt
  • ¾tbsp light soya sauce
  • 1tbsp sesame oil
  • dash of pepper
  • Dough skin
  • 250g plain flour
  • ⅛tsp salt
  • 25g corn oil
  • 150ml hot water
  • 50ml cold water (room temp)
  1. 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.
  2. 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.
  3. 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.
  4. Dust some flour on work top, knead dough again and divide into 10 equal portions, about 45-50g each.
  5. 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).
  6. 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.
  7. 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
Recipe by Anncoo Journal at