Chive Pockets - Jiǔcài hézi (韭菜盒子)
A traditional staple in Northern Chinese cuisine, Chive Pockets AKA Jiǔcài hézi, is an amazing street food commonly made for New Year celebrations. It is both a delicious and convenient dish that can be prepped ahead of time and easy to enjoy on-the-go.
Yield: 4-8 servings
INGREDIENTS:
For Dough:
- Water 95ml
- Salt 0.25 teaspoon (1.5g)
- Flour 1 cup (150g)
- Cornstarch 1/4 cup + 1/4 cup flour for dusting work surface
- Oil for frying
Filling:
- Green onion 30g, plus more if desired
- A pinch of baking soda (mixed in green onions for crispiness)
- Cheese 50g, plus more if desired
- Salted butter, melted or oil for brushing
INSTRUCTIONS:
Combine water, salt, and flour. Mix well to combine.
Knead the dough with your hands until it forms a dough.
Cover and rest for 10 minutes.
Divide dough into 4 pieces and shape each piece into a tightly packed ball.
Cover and rest for another 5-10 minutes.
Wash and chop green onions. Sprinkle with a pinch of baking soda and mix well.
Combine 1/4 cup of flour and 1/4 cup of cornstarch. Mix well for dusting.
Sprinkle some cornstarch mix on your work surface. Take a piece of your dough and flatten it, into the cornstarch mix.
With a rolling pin, roll your dough out into a circle that is 18 cm in diameter. Repeat with remaining dough.
Take a sheet of dough and brush generously with butter. Sprinkle in green onion and cheese.
Take one end of the pocket and fold it halfway, lengthwise, to the center. Repeat with the other end to make a long flat burrito.
Brush the sealed seam with butter . Take one end of the open pocket and fold halfway to the center. Fold the final open end onto itself to seal. Press firmly.
Bring a pan to medium heat. Pour in some frying oil and pan fry chive pockets until desired browning is achieved.