April 16th, 2021
Tender green chives and scrambled eggs inside golden and crispy wraps, the chive and egg pockets are a true Chinese treat. Unlike many pan-fried foods requiring a lot of oil, these pockets are cooked with only brushed-on oil; they are pleasantly light – no grease, just deliciousness.
GREEN CHIVE AND EGG POCKETS
MAKE 8 pockets PREP: 30 minutes COOKING: 2 minutes every 2 pockets
- For the dough: 410g all-purpose flour and 230g of water
- For scrambled eggs: 4 eggs, pinch of salt and generous amount of oil for scrambling
- 250g Chinese green chives
- oil for brushing
- Mix the water and flour to make a dough, and knead until smooth. I use a bread machine to make the dough. Take about 10 minutes.
- Meanwhile, finely chop the green chives and the scrambled eggs, then mix them well in a large bowl.
- Make the wrap: on a lightly floured board, cut the dough into 8 equal portions (80g), roll each into a ball, flatten with your palm, and roll out into a 30cm circle with a rolling pin.
- Spoon some filling onto the middle of the wrap, then arrange the filling evenly over half of the circle. Fold the other half of the wrap over, squeeze out excessive air and secure the edge. Brush a very thin layer of oil over the upside of the pocket. Repeat with all the wraps (if you feel confident, you can start cooking when you have three or four pockets made, while making the rest).
- Heat a large pan at 120C. Brush just enough oil to cover the bottom of the pan. Transfer 2 pockets onto the pan, cooked for 60 seconds, covered. Flip and cook for another 45 to 60 seconds. Repeat until finished.
- (Chinese) green chives: You can easily tell the difference between Chinese green chive and the chives commonly used as a herb. Chinese green chives have blade-like flat leaves, while chives’ leaves are hollow. Chinese green chives are used as a vegetable, not a herb. They are one of the most popular ingredients for dumpling and pocket fillings. They also make a lovely chive and egg stir-fry, which is often served as an appetizer to go with drinks and conversations between meals.
- Add salt to the eggs first: Remember to add a pinch of salt when you beat the eggs for scrambling. Avoid adding salt directly to the chives (or the chive and egg mix). Like most green vegetables, green chives, especially when finely chopped, will lose water quickly when in direct contact with salty seasoning. Once that happens, the filling will quickly become too watery to wrap up, and the chives will lose its texture.
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