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Chinese Chive Pockets

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Print Recipe
Course Appetizer, Breakfast
Cuisine Chinese

Ingredients
  

Dough

  • 13 ounces King Arthur All-Purpose Flour (~370 grams)
  • ½ tsp Sea Salt
  • 8 opunces Water heated to about 80 degrees F
  • ⅛ tsp Rapid Instant Yeast
  • 1 tsp Honey
  • 1 TBSP Peanut Oil

Filling

  • 9 ounces Chines Garlic Chives
  • 1 TBSP Toasted Sesame oil
  • 2 ounces Mung bean threads (or rice stick)
  • 2 tsp Dark soy sauce
  • 3 Eggs
  • 2 tso Shaozing wine.
  • 1 tsp Salt
  • 6 TBSP Dried baby shrimp minced.
  • 2 Garlic cloves minced
  • 2 TBSP Soy sauce
  • 1 tsp 5 spice powder
  • 2 TBSP Oyster Sauce

Assembly

  • 2 TBSP Peanut oil (or equivalent)

Instructions
 

Dough

  • Combine flour and salt and whisk well in a stand mixer bowl.
  • Heat the water to 80 degrees F, add tthe honey and yeast. Let this sit until the yeast begins to bubble.
  • Add the water/honey/yeast and the oil to the flour and mix with the stand mixer.
  • Using a dough hook, mix the dough until it releases from the sides of the bowl and forms a dough ball.
  • If more water is needed to make a good dough ball.
  • Turn the dough ball out onto a clean flat floured surgace and knead until the dough is shinny and firm.
  • Place the dough in an oiled bowl, cover with plastic wrap and set in the refrigerator overnight, 8-12 hours, until about doubled in size.
  • Remove the dough from the bowl and press down. Divide the dough into pieces about 40 gram each.
  • Flour the pieces well.
  • Roll the pieces until thin, about 4 or 5 on a pasta machine. Continue on to assembly.

Filling

  • Wash and dry the chives and cut them into about 1/4 pieces.
  • Coat the chives well with the sesame oil, set aside.
  • Soak the mung bean threads (or rice stick) in warm water until soft.
  • Drain the mung bean threads (or rice stick) well and place them in a bowl. Coat the threads with the dark soy sauce until the threads are browned.
  • Cut the threads to about 1-2 cm in length, set aside.
  • Heat the peanut oil in a hot wok, then add the eggs and scramble well. Once cooked, remove from the wok and set aside.
  • Take the chives, bean threads, eggs, baby shrimp, garlic, soy sauce, 5 spice powder and oyster sauce. Mix them well and set aside.

Assembly

  • When the dough is rolled to the correct thickness, use a 3-6 inch cookie cutter (depending on how big you want the dumplings. I usually use a 4 or 6 inch size).
  • Flour the cut circles and place them under a moist towel.
  • Place a dough circle on a floured surface. Moisten the circle edge.
  • Add 2 tsp to ¼ cup filling depending on the size of the dough circles.
  • Fold the dought over into a half-moon shape and seal.
  • At this point you can vacuum pack and freeze them, if you want to fry them later.
  • Add peanut oil to a frying pan over medium to medium high heat.
  • When the oil shimmers and is hot, pan fry the dumplings until well browned.
  • You can freeze these as well, which all you need to do is heat them and eat them.
  • Serve them on a plate and add a dipping sauce.
Keyword Chinese chives, Chinese Dumplings
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