Recently Eileen Feng Gu, the freestyle ski Olympic gold medalist, made the news when she was asked by a journalist what snack she was eating. She knew the name of this food in chinese 韭菜盒子 but could not give an English translation for it.
Chinese chive pocket is the appropriate name for that food.
Table of Contents
1. What’s so great about the Chinese chive pocket?
Chinese chive pocket is amazing because in essence a vegetarian dish with eggs, Chinese chives, black ear fungus, and vermicelli. Chinese chive pocket is great as a snack, cheap to make or buy, and super healthy.
2. Ingredients to make Chinese chive pocket:
❣️ 600g plain flour
❣️350ml warm water
2.2. Filling of Chinese chive pocket
❣️ 300g Chinese garlic chives
❣️ 150g carrot
❣️ 100g black ear fungus
❣️ 50g vermicelli
❣️ 4 eggs
❣️ 1 teaspoon of salt
❣️ Half teaspoon of chick flavor powder
❣️ A quarter teaspoon of Chinese 5 spices
❣️ 1 tablespoon of rice wine
❣️ 3 tablespoons of olive oil
❣️ 2 tablespoons of sesame oil
3. Preparation steps:
👉 Make the dough: Add warm water little by little to the flour, and kneed until it becomes a smooth dough. Set aside for 30 to 40 minutes. The dough for chinese chive pocket is in essence the same as for chinese styles pastries and dumplings.
👉Finely chop the black ear fungus
👉Finely shred the carrot
👉Soak the vermicelli in hot water for 15 minutes and finely chop
👉Finely chop the garlic chives as well
4. Cooking steps:
👉 Heat up a pan, add three tablespoons of cooking oil, crack the eggs into a bowl, add a half teaspoon of salt and the rice wine. Mix well, scramble the eggs into small pieces, then cool down.
👉 Add the chopped vermicelli, carrots, and black ear fungus, add half a tablespoon of salt, and five Chinese spices to the scrambled eggs, and mix a bit.
👉 Add the chopped garlic chives to the mixture. Drizzle sesame oil on top, mix the garlic chives a bit, and then mix everything together.
5. Make the pockets:
👉 Cut one-third of the dough and roll it into a tail shape. Cut the tail into small pieces(about 40g), then roll it into a circle wrap.
👉 Scoop fillings (as much as possible) and put in the center of the wrap, fold it into a half-moon shape, and press and seal the edge. Further, fold the edges to prevent leaking.
👉 Heat up a nonstick frying pan, lightly brush oil on one side of the pocket and arrange them into the pan.
👉 Fry each side for 4 minutes at medium-low heat until both sides are golden brown.
👉 Serve with Chinese vinegar and chili sauce