Chinese Chive Pockets Recipe

If you are a fan of Chinese snacks, then I can guarantee that you’ll love this recipe. Chinese chive pockets are pan-fried, flat dumplings stuffed with a hearty, savory filling, made with Chinese chives and scrambled eggs, and springy vermicelli noodles.

They are also quite easy to make, so no need to be afraid of having to start all over again if you make a mistake. These Chinese chive pockets also have a very crispy exterior but really chewy dough inside.

Instructions on making the best Chinese chive pockets:


For the dough:

  • 2 1/2 cups of all-purpose flour
  • 1 cup hot water

For the filling:

  • 2/3 cups Chinese chives
  • 1/4 cup dried mung bean vermicelli noodles
  • 4 eggs (lightly beaten)
  • 3 tbsp cooking oil
  • 1 tsp salt
  • 1/4 tsp ground Sichuan pepper

For frying:

  • 2 tbsp canola oil


Start by preparing the dough. In order to do that, in a large heatproof bowl, place the flour and pour in the how water. Stir the mixture using a fork until you see small lumps forming.

Then using your hands, knead the dough until it softens and smoothes. Make sure the dough is cooled first, so you don’t burn yourself.

After that, cover the bowl with plastic wrap or a clean kitchen cloth, allowing it to rise for at least 30 minutes.

Now it’s time to prepare the filling. So start by finely chopping the chives.

Next, in hot water, soak the vermicelli noodles for approximately 5 minutes. After 5 minutes have passed, rinse the noodles under cold water and cut them into small pieces.

Then in a wok or a frying pan, heat up the canola oil and fry the eggs. Next, chop the eggs.

Now, in a large bowl, combine the chives, eggs, noodles, salt, and ground Sichuan pepper.

Once you’ve finished making the filling, it’s time to assemble to pockets. To do that, start by dividing the dough into 12 equal pieces. Now roll each piece into a 6-inch round wrapper.

Add the filling to the center of the round wrapper. Then fold the dough over it, creating a half-moon. Seal the edges by gently pressing the dough and pressing out as many bubbles as possible.

Finally, after assembling the Chinese chive pockets, in a frying pan over medium heat, heat up the oil. Then place the pockets into the frying pan and cover with a lid. When you see a golden brown color flip to the other side. Again fry the other side until you see a golden brown color.

Once the pockets are done cooking, transfer them onto a large plate and serve with your favorite sauce. Enjoy!


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