Old Fashioned Chinese Chive Pocket Recipe

Introduction

Old Fashioned Chinese Chive Pockets are a savory treat filled with fresh chives, tender vermicelli, and scrambled eggs wrapped in a soft, crispy dough. This recipe is a delightful way to enjoy traditional flavors and makes a perfect snack or appetizer for any occasion.

Ingredients

• 1 pound chives
• 4 cups all-purpose flour
• 1.25 cups warm water
• 1 cup vermicelli noodles
• 6 eggs
• 2 tablespoons oyster sauce
• 2 tablespoons sesame oil
• Salt and black pepper to taste
• 1 tablespoon oil for frying

Instructions

1. Step 1: Rinse the chives thoroughly and pat them dry. Chop into small pieces and place in a mixing bowl. Soak the vermicelli noodles in water for about 10 minutes until soft. Scramble the eggs and set aside.
2. Step 2: In a large bowl, combine the all-purpose flour. Gradually add warm water while stirring until a shaggy dough forms. Transfer to a floured surface and knead for 5-7 minutes until smooth. Cover and let rest for at least 20 minutes.
3. Step 3: In another bowl, mix the chopped chives, scrambled eggs, soaked vermicelli (drained), oyster sauce, sesame oil, salt, and black pepper. Stir until well combined.
4. Step 4: Divide the rested dough into equal pieces. Roll each piece into a ball, then flatten into a 6-inch circle. Place a spoonful of filling in the center, fold the dough over into a half-moon shape, and pinch the edges firmly to seal.
5. Step 5: Heat oil in a non-stick pan over medium-high heat. Cook the pockets in a single layer, frying each side for 3-4 minutes until golden brown and crispy.
6. Step 6: Remove from the pan and serve warm. Enjoy as a snack or part of a meal with family and friends.

Tips & Variations

• For extra flavor, try adding finely chopped garlic or ginger to the filling mixture.
• If you prefer a vegetarian version, substitute oyster sauce with soy sauce or tamari.
• Make sure the dough is well-kneaded and rested to achieve a soft, pliable texture that crisps nicely when cooked.
• Use a neutral oil like vegetable or canola oil for frying to avoid overpowering the delicate flavors.

Storage

Store leftover chive pockets in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat for a few minutes on each side to retain crispiness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough and filling in advance?

Yes, you can make the dough and filling ahead of time. Keep the dough covered in the refrigerator to prevent drying out, and store the filling in an airtight container. Assemble and cook just before serving for best results.

What can I substitute for vermicelli noodles?

If vermicelli noodles are unavailable, you can omit them or replace with finely shredded cooked glass noodles or thin rice noodles. They add a nice texture but are not essential.

Old Fashioned Chinese Chive Pocket Recipe

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★★★★★

4.5 from 68 reviews

• Author: Harper
• Total Time: 30 minutes
• Yield: 4 servings (approximately 12-16 pockets) 1x

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Description

Old Fashioned Chinese Chive Pockets are a savory and satisfying snack made with fresh chives, vermicelli noodles, and scrambled eggs wrapped in a soft, crispy dough. These pan-fried pockets are infused with umami flavors from oyster sauce and a nutty aroma from sesame oil, making them a perfect appetizer or light meal that everyone will enjoy.

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Ingredients

Scale 1x2x3x

Dough

• 4 cups All-Purpose Flour
• 1.25 cups Warm Water

Filling

• 1 pound Fresh Chives, washed and chopped
• 1 cup Vermicelli Noodles, soaked until soft
• 6 Eggs, scrambled
• 2 tablespoons Oyster Sauce
• 2 tablespoons Sesame Oil
• Salt and Black Pepper, to taste

For Cooking

• 1 tablespoon Oil for Frying (neutral oil preferred)

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Instructions

1. Prepare the Chives and Vermicelli: Rinse the chives thoroughly to remove any dirt, then pat dry and chop finely. Soak the vermicelli noodles in water for about 10 minutes until soft. Scramble the eggs and set aside.
2. Make the Dough: In a large mixing bowl, combine the all-purpose flour. Gradually add the warm water, stirring until a shaggy dough forms. Transfer to a floured surface and knead for 5-7 minutes until smooth. Cover the dough with plastic wrap and let it rest for at least 20 minutes.
3. Prepare the Filling: In another bowl, mix the chopped chives, softened vermicelli noodles, scrambled eggs, oyster sauce, sesame oil, salt, and black pepper. Stir everything until well combined and the flavors meld.
4. Shape the Pockets: Divide the rested dough into equal pieces. Roll each piece into a ball and then flatten into a 6-inch diameter circle. Place a spoonful of the filling in the center, fold the dough over to create a half-moon shape, and pinch the edges tightly to seal the pockets.
5. Cook the Chive Pockets: Heat a non-stick pan over medium-high heat and add oil. Place the chive pockets in a single layer and fry for about 3-4 minutes on each side until they turn golden brown and crisp.
6. Serve: Remove the cooked pockets from the pan and serve warm. They are delicious as a snack or as part of a meal.

Notes

• Be sure to knead the dough well to develop gluten, which gives the pockets their chewy texture.
• Seal the edges tightly to prevent filling from leaking during frying.
• Adjust seasoning in the filling according to your taste preference.
• Use a neutral oil like vegetable or canola oil for frying to avoid overpowering the flavors.
• Serve the pockets fresh and warm for the best taste and texture.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Snack
• Method: Frying
• Cuisine: Chinese

Keywords: Chinese chive pockets, chive pancake, savory Chinese snack, pan-fried pockets, vermicelli-filled pockets