Chinese chive pockets/dumplings ‘韭菜盒子’ with crispy, chewy crust & a flavorful filling.?Please check out my IGTV? for a quick how-to video on this dish. Enjoy & have a lovely Saturday, friends.?
Recipe (makes ~9 palm size pockets)
~ 1/2 – 3/4 lb Chinese chive – cleaned, drained & finely chopped
~ 8oz firm tofu – mashed, pan fried & seasoned with salt & white pepper
~ 1 bundle mung bean thread – softened in hot water & cut into fine shred
~ 1 tablespoon toasted sesame oil
~ 1 1/2 teaspoons salt (adjust to your preference)
~ 1 teaspoon organic sugar
~ a few shakes of white pepper
~ 2 3/4 cups all purpose flour
~ 1/2 cup hot boiling water
~ 1/4 cup cold water
~ pinch of salt
✅To make the dough, place flour & salt in a mixing bowl, then gradually pour in boiling water into the dry ingredients while stirring continuously using a spatula/chopsticks. ✅Continue adding cold water & knead into a soft dough, then let rest for 30 mins, covered.
✅Meanwhile, place chopped chive, mung bean thread & mashed tofu in a bowl. Season accordingly with toasted sesame oil, salt, sugar & white pepper (adjust taste accordingly).
✅To make the pockets, dust countertop with flour & divide dough into 9 pieces. Flatten each one with your palm & roll it into a circular disk by keeping the middle slightly thicker than the side. Fill each dough with fillings & pleat to seal by pinching the side.
✅In a heated non-stick/cast iron pan with a drizzle of oil, toast pockets until golden brown on all side over low-med heat (covered). Serve warm with sambal oelek.
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