The first time I encountered a Chinese Chive Pocket at a dim sum restaurant, I mistakenly thought it was just a large dumpling. But after taking that first bite, I discovered its unique charm—the crisp, golden exterior giving way to a savory filling of fresh chives and eggs.
The flavor was so amazing that I knew I had to recreate it at home. Now, this delightful snack has become a family favorite.
Let’s dive into making these delicious Chinese Chive Pockets together!
What is the Chinese Chive Pocket
A Chinese Chive Pocket (Jiǔ Cài Hézi) is a traditional Chinese pastry made by encasing a savory filling of chopped Chinese chives, scrambled eggs, and sometimes dried shrimp in a thin dough.
The dough prepared using a mix of hot and room-temperature water for a chewy texture, is rolled into discs, filled, and folded into half-moon shapes before being pan-fried until golden and crispy.
These flavorful pockets, popular in northern Chinese cuisine, offer a delightful contrast between their crisp exterior and tender, aromatic filling, making them a beloved snack or light meal.
Ingredients:
For the Dough:
- 200 g all-purpose flour
- 3 g salt
- 80 ml hot water
- 50 ml room temperature water
For the Filling:
- 250 g chives
- 3 eggs
- 10 g dried shrimp
- 1 tbsp cooking oil (for mixing with chives)
- 1 tbsp cooking oil (for stir-frying the eggs)
- 2 tbsp cooking oil (for frying the chive pockets)
- 3 g salt
- 3 g chicken bouillon powder (or 1 tsp light soy sauce as a substitute)
- 1 tsp oyster sauce
Tools:
- Frying pan
- Knife
- Chopping board
- Mixing bowl
- Chopsticks or whisk
- Rolling pin
- Brush
Instructions:
Prepare the Dough:
- In a mixing bowl, combine 200 g flour and 3 g salt. Using a chopstick, draw a line down the center of the flour to divide it into two halves within the same bowl.
- Slowly pour 80 ml hot water over one half of the flour, stirring with chopsticks or a whisk until coarse flakes form.
- Gradually pour 50 ml room temperature water over the other half of the flour, stirring until the mixture comes together.
- Knead the dough with your hands until smooth.
- Cover the dough with a damp cloth or plastic wrap and let it rest for 15-20 minutes.
Prepare the Filling:
- While the dough is resting, wash the chives thoroughly, ensuring the ends are free from dirt. Pat dry with a towel and chop into small pieces.
- Mix the chopped chives with 1 tbsp cooking oil in a bowl to prevent excess moisture release.
- Heat 1 tbsp oil in a frying pan over medium heat. Add the beaten eggs and cook until scrambled into small pieces. Let the scrambled eggs cool.
- Once cooled, combine the scrambled eggs with the chopped chives, 10 g dried shrimp, 3 g salt, 3 g chicken bouillon powder (or 1 tsp light soy sauce), and 1 tsp oyster sauce. Mix well.
Shape the Chive Pockets:
- Roll the rested dough into a long strip and divide it into 7 equal portions.
- Take one portion and roll it out on a lightly floured surface into a thin, round disc.
- Place a generous amount of filling in the center of the dough disc. Fold the dough over the filling to create a half-moon shape, pinching the edges tightly to seal. For a decorative touch, use your fingers to create a pattern along the edges if desired.
Cook the Chive Pockets:
- Heat a frying pan over medium heat and brush it with a thin layer of oil.
- Place the filled chive pockets in the pan and fry until the bottom is golden brown.
- Brush the top of each chive pocket with a little oil and carefully flip them over to cook the other side.
- Continue frying until both sides are golden brown and crispy, and the pockets are cooked through. Remove from the pan and let cool slightly before serving.
Chinese Chive Pockets Recipe
This chive pocket is easier to make than you might think. With simple ingredients and straightforward steps, you'll find that preparing these crispy, savory pockets is quite manageable and rewarding.
Print
Pin
Rate
Servings: 2
Calories: 765kcal
Ingredients
For the Dough:
- 200 g all-purpose flour
- 3 g salt
- 80 ml hot water
- 50 ml room temperature water
For the Filling:
- 250 g chives
- 3 eggs
- 10 g dried shrimp
- 1 tbsp cooking oil for mixing with chives
- 1 tbsp cooking oil for stir-frying the eggs
- 2 tbsp cooking oil for frying the chive pockets
- 3 g salt
- 3 g chicken bouillon powder or 1 tsp light soy sauce as a substitute
- 1 tsp oyster sauce
Instructions
Prepare the Dough:
- In a mixing bowl, combine 200 g flour and 3 g salt. Using a chopstick, draw a line down the center of the flour to divide it into two halves within the same bowl.
- Slowly pour 80 ml hot water over one half of the flour, stirring with chopsticks or a whisk until coarse flakes form.
- Gradually pour 50 ml room temperature water over the other half of the flour, stirring until the mixture comes together.
- Knead the dough with your hands until smooth.
- Cover the dough with a damp cloth or plastic wrap and let it rest for 15-20 minutes.
Prepare the Filling:
- While the dough is resting, wash the chives thoroughly, ensuring the ends are free from dirt. Pat dry with a towel and chop into small pieces.
- Mix the chopped chives with 1 tbsp cooking oil in a bowl to prevent excess moisture release.
- Heat 1 tbsp oil in a frying pan over medium heat. Add the beaten eggs and cook until scrambled into small pieces. Let the scrambled eggs cool.
- Once cooled, combine the scrambled eggs with the chopped chives, 10 g dried shrimp, 3 g salt, 3 g chicken bouillon powder (or 1 tsp light soy sauce), and 1 tsp oyster sauce. Mix well.
Shape the Chive Pockets:
- Roll the rested dough into a long strip and divide it into 7 equal portions.
- Take one portion and roll it out on a lightly floured surface into a thin, round disc.
- Place a generous amount of filling in the center of the dough disc. Fold the dough over the filling to create a half-moon shape, pinching the edges tightly to seal. For a decorative touch, use your fingers to create a pattern along the edges if desired.
Cook the Chive Pockets:
- Heat a frying pan over medium heat and brush it with a thin layer of oil.
- Place the filled chive pockets in the pan and fry until the bottom is golden brown.
- Brush the top of each chive pocket with a little oil and carefully flip them over to cook the other side.
- Continue frying until both sides are golden brown and crispy, and the pockets are cooked through. Remove from the pan and let cool slightly before serving.
Tried this recipe? Tag me on Instagram!Do you make this recipe? I’d love to see it! Tag me on Instagram at @yumofchina.
Nutrition
Calories: 765kcal | Carbohydrates: 83g | Protein: 27g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 303mg | Sodium: 1878mg | Potassium: 575mg | Fiber: 6g | Sugar: 3g | Vitamin A: 5798IU | Vitamin C: 73mg | Calcium: 191mg | Iron: 8mg
