韭菜盒子 Chinese Garlic Chive Pocket

The English have their turnovers and the South American's their Empanadas. I am sure there are many other cultures that have their own versions of this tasty snack. Knowing this I was still a little surprise when I first discovered that Chinese also have there own version that is pan fried. These are done Taiwan style but not unlike turnovers or empanadas, there are many variations. Those found in Beijing leave out the pork and noodles and have a simple filling of chive, egg, chicken bouillion and sesame oil, you can watch this style being made in this video here.

These are also a good way to use up leftover stir-fried rice vermicelli noodles. Just add to a bundle of chopped garlic chives, the additional egg or tofu, season to taste and your filling is ready to be wrapped up in these delicious little pockets.

Filling
1 large bundle chinese garlic chives, washed and cut into small pieces
100 grams ground pork
6 eggs, scrambled or 1 block firm tofu, cut into small cubes
2 oz. (1 bundle) bean thread noodles
2 Tbsp. deep fried shallots (you can replace western french fried onions)
1/2 cup dried shrimp (optional)
4 dried woodear mushrooms (optional)
4 cloves garlic
ginger equal to amount of garlic
1 Tbsp soy sauce
1/2 tsp black pepper
1/2 tsp. red pepper flakes- or to taste
1/2 tsp. salt
1/2 tsp. ground sichuan peppercorns
2 Tbsp. sesame oil

Dough
2 cups flour
1/2 cup boiling water
cold water

Put flour in a bowl. quickly stir in boiling water until it is incorporated.

 Add cold water one Tbsp. at a time until dough comes together. Let rest covered for 20-30 minutes.

Soak the woodear mushrooms, if using, in cold water for 20 minutes then cut into thin short strips.

Soak the bean thread noodles in cold water for 10 mins then use a pair of scissors to cut threads into small pieces.

Heat a Frying pan or wok over medium high heat. Add oil to the pan and swirl it around. Add garlic and ginger and stir-fry a few seconds or until fragrant. Add woodear mushroom then add ground pork and stir-fry to break it up into small pieces. When the pork is cooked add in 1 Tbsp. soy sauce, 1/2 tsp. black pepper, 1/2 tsp. sichuan peppercorns, 1/2 tsp. salt and 2 Tbsp. sesame oil. If you are using tofu instead of egg then add it at this point.

 Add garlic chives and sliced deep-fried shallots, stir in and then add the bean thread noodles. Stir all ingredients together until evenly distributed then stir in hot pepper flakes to your own taste.

Flour a clean surface and then divide dough into 10 pieces.

Roll out into a 3-4 inch circle. 

Put 2 Tbsp. filling in the center. 

Fold over and seal like you would a turnover. Here is a video I found that demonstrate how to seal them.

Heat a frying pan over medium low heat. Once pan is fully preheated add enough oil to coat the pan. Put 2-3 chive pockets in the pan and fry until golden brown (this takes 4-5 minutes). Flip over and brown the other side (another 4-5 minutes). Remove to a cooling rack.

You can serve as is or with some chili sauce for dipping.

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