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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
