China · Home-style
Chive Pockets
Flaky pan-fried pastries filled with chives, shrimp and egg, folded into half-moons.
Jiucai hezi is the northern Chinese answer to a question every cook has: what to do with chives, which are at their best for only a few weeks. The dough is rough-puff rather than laminated, so it comes out flaky without the discipline a laminated dough demands. Frying rather than steaming keeps the layers distinct and the filling moist, which is why they are sold hot from stalls in the season.
Ingredients
- Chinese chives500 g
- shrimp100 g
- sesame oil10 ml
- salt5 g
- flour250 g
Directions
- 1
Put the flour in a large bowl, add water and mix into a smooth dough, then rest for thirty minutes.
- 2
Wash the chives, chop them and mix with beaten egg and five grams of salt until even.
- 3
Divide the dough into small pieces, roll each into a thin round and fill with chives, shrimp and the egg mixture.
- 4
Heat the pan, add cooking oil and fry the pockets until golden on both sides, about three to four minutes.
- 5
Plate them and eat once they have cooled a little.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.