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Tiffy Cooks

Easy Asian Recipes

21 Days of Dinner Idea, 21 Days of Street Food, Appetizers, Breakfast Series, Dinner Ideas, Freezer Friendly Recipes, Recipes, Rice/Noodle, Search By Ingredients, Search By Series, Vegetarian, Vegetarian Friendly · February 20, 2021

Crispy Chinese Chives Pockets (Easy & Authentic)

Chinese Chives Pockets

Not bragging, but my mom’s CRISPY Chinese Chives Pockets recipe is seriously the BEST you will ever try!

Meat-lovers, you will never believe that these Chinese Chives Pockets are 100% VEGETARIAN. They are pan-fried till golden brown and crispy. These chives pockets are flavourful and delicious. Make them this weekend and thank me after! 

Chives Pockets

Yes, these crispy, heavenly Chinese Chives Pockets are 100% Vegetarian, but I promise, even a meat lover like myself LOVES them.

The filling consists of Chinese chives, scrambled eggs, vermicelli noodles, and a ton of condiments. The vermicelli noodles help absorb all the chives and eggs moisture, which allows the buns to stay crispy. If you never tried Chinese chives before, it is ALOT more flavourful compare to western chives. It resembles a mixture of green onion plus garlic and is a really popular ingredient in Asian dishes. If you are feeling lazy, you can also get dumpling wrappers, and these ingredients make the PERFECT vegetarian dumpling fillings. 

Chives Pockets Filling

The crispy homemade bun requires only 4 simple ingredients: flour, salt, water, and oil.

The dough doesn’t require any rising or yeast, and it’s fail-proof! Once the Chinese Chives Pockets are wrapped, all you need to do is pan-fry it for 6 minutes, and it comes out perfect every single time. A quick tip, I let the dough rest for 30-60 minutes, so it is softer and more comfortable to work. The longer the dough rests, the softer it becomes. 

How to wrap chives pockets

The most asked question is always how to wrap and shape the chives pockets?

Don’t worry; I got step by step tutorial here to help you out! The first step is to cut the dough into even 8 pieces; next, you want to roll out the dough into a circle. Don’t roll it too thin as you don’t want the fillings to burst when pan-frying. I add in around 2 tbsp of filling in each pocket. If you are a beginner, add in less as it will make it easier to roll. Fold the pocket in half and, using your fingers, pinch to close all the ends. You can stop here, but if you want the traditional folds, all you need to do is fold it in and press it down to make pleats. 

Filling Dumplings

The dipping sauce is really up to you! I love eating mine with black vinegar, sesame seeds, and alot of Homemade Chili Oil.

These Chinese Chives Pockets can last in the freezer for up to 2 months, so if you make extra, don’t worry, they make a great appetizer, lunch, or even breakfast! Once you are done wrapping, let the pockets rest on parchment paper, spread apart and freeze for 2 hours. Once they are completely frozen, you can store them in a ziplock bag.

When you are ready to eat, drizzle oil in the pan, add in the chives pocket and pour in enough oil so ¼ of the chives pocket is covered in water. Turn the heat up to medium-high and put the lid on, and let it cook for 5 minutes. After 5 minutes, flip and let it cook on the other side for another 2-3 minutes or until golden brown on both sides. 

Chives Pockets

Ingredients 

4 cups of Flour 

1 cup of Warm Water 

1 tsp of Salt 

1 tbsp of Oil 

1.5 lb of Chinese Chives 

3 packs of Vermicelli Noodles 

4 Eggs 

1 tsp of Salt 

3 tbsp of Vegetarian Oyster Sauce 

2.5 tbsp of Sesame Oil 

1 tsp of Five-Spice Powder 

2 tsp of Mushroom Powder 

Chives Boxes
  1. In a bowl, add in 4 cups of flour and 1tsp of salt. Slowly pour in warm water and oil. Mix with a chopstick, and once everything is flakey, knead until it forms into a ball; once the ball is smooth, cover and let it rest for 30 minutes. 
  2. Soak vermicelli noodles with hot water for 3 minutes. Once the noodles are soft, drain and cut the noodles with a scissor. Cut into small pieces. 
  3. Mix egg and 1 tsp of salt. In a pan, drizzle in oil and scramble the eggs and break into small pieces. 
  4. Chop up the chives and add them to a big bowl. Drizzle in 2.5 tbsp of Sesame Oil and mix everything well. 
  5. Add in vermicelli noodles, scrambled eggs, 1 tsp of five-spice powder, 2 tsp of mushroom powder, and 3 tbsp of vegetarian oyster sauce. Mix well and take 1 tsp of the filling; heat it for 15 seconds in the microwave to see if it needs any more seasoning. 
  6. Roll out the dough and cut it into 16 pieces. Roll the dough into a circle.  Don’t roll it too thin as you don’t want the fillings to burst when pan-frying. 
  7. I add in around 2 tbsp of filling in each pocket. If you are a beginner, add in less as it will make it easier to roll. Fold the pocket in half and, using your fingers, pinch to close all the ends. You can stop here, but if you want the traditional folds, all you need to do is fold it in and press it down to make pleats. 
  8. In a pan, add oil and turn the heat up to medium. Add in the chives pocket and put the lid on, and let it cook for 3-4 minutes. I recommend using a non-stick pan. After 4 minutes, flip and let it cook on the other side lid off for 2 minutes or until golden brown on both sides. Serve with your choice of dipping sauce (black vinegar, homemade chili oil, and sesame seeds) 
Chinese Chives Pocket
Print Pin Recipe

Chinese Chives Pockets

Not bragging, but my mom’s CRISPY Chinese Chives Pockets recipe is seriously the BEST you will ever try! Meat-lovers, you will never believe that these Chinese Chives Pockets are 100% VEGETARIAN. They are pan-fried till golden brown and crispy. These chives pockets are flavourful and delicious. Make them this weekend and thank me after!
Prep Time40 minutes mins
Active Time30 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Appetizer, Breakfast, Main Course, Side Dish, Snack
Cuisine: Chinese
Yield: 16 Chives Pockets

Materials

  • 4 cups of Flour
  • 1 cup of Warm Water
  • 1 tsp of Salt
  • 1 tbsp of Oil
  • 1.5 lb of Chinese Chives
  • 3 packs of Vermicelli Noodles
  • 4 Large Eggs
  • 1 tsp of Salt
  • 3 tbsp of Vegetarian Oyster Sauce
  • 2.5 tbsp of Sesame Oil
  • 1 tsp of Five-Spice Powder
  • 2 tsp of Mushroom Powder

Instructions

  • In a bowl, add in 4 cups of flour and 1tsp of salt. Slowly pour in warm water and oil. Mix with a chopstick, and once everything is flakey, knead until it forms into a ball; once the ball is smooth, cover and let it rest for 30 minutes.
  • Soak vermicelli noodles with hot water for 3 minutes. Once the noodles are soft, drain and cut the noodles with a scissor. Cut into small pieces.
  • Mix egg and 1 tsp of salt. In a pan, drizzle in oil and scramble the eggs and break into small pieces.
  • Chop up the chives and add them to a big bowl. Drizzle in 2.5 tbsp of Sesame Oil and mix everything well.
  • Add in vermicelli noodles, scrambled eggs, 1 tsp of five-spice powder, 2 tsp of mushroom powder, and 3 tbsp of vegetarian oyster sauce. Mix well and take 1 tsp of the filling; heat it for 15 seconds in the microwave to see if it needs any more seasoning.
    Chives pocket filling
  • Roll out the dough and cut it into 16 pieces. Roll the dough into a circle. Don’t roll it too thin as you don’t want the fillings to burst when pan-frying.
  • I add in around 2 tbsp of filling in each pocket. If you are a beginner, add in less as it will make it easier to roll. Fold the pocket in half and, using your fingers, pinch to close all the ends. You can stop here, but if you want the traditional folds, all you need to do is fold it in and press it down to make pleats.
  • In a pan, add oil and turn the heat up to medium. Add in the chives pocket and put the lid on, and let it cook for 3-4 minutes. I recommend using a non-stick pan. After 4 minutes, flip and let it cook on the other side lid off for 2 minutes or until golden brown on both sides. Serve with your choice of dipping sauce (black vinegar, homemade chili oil, and sesame seeds)

Video

Notes

These Chinese Chives Pockets can last in the freezer for up to 2 months, so if you make extra, don’t worry, they make a great appetizer, lunch, or even breakfast!
Once you are done wrapping, let the pockets rest on parchment paper, spread apart and freeze for 2 hours. Once they are completely frozen, you can store them in a ziplock bag.
When you are ready to eat, drizzle oil in the pan, add in the chives pocket and pour in enough oil so ¼ of the chives pocket is covered in water. Turn the heat up to medium-high and put the lid on, and let it cook for 5 minutes. After 5 minutes, flip and let it cook on the other side for another 2-3 minutes or until golden brown on both sides.

Posted In: 21 Days of Dinner Idea, 21 Days of Street Food, Appetizers, Breakfast Series, Dinner Ideas, Freezer Friendly Recipes, Recipes, Rice/Noodle, Search By Ingredients, Search By Series, Vegetarian, Vegetarian Friendly

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About Me
Hi! I am Tiffy and I am a HUGE foodie. I love to cook, I love to eat, and I love sharing what I love with the world.
I was born in Taiwan, a country with some of the best street food in the world. When I think back to my childhood, I remember all the fantastic restaurants my dad brought me to when I was young. You see, my family is also huge foodies; we use to wander around night markets every weekend, skip the last period in class to try out new restaurants, and every summer, we would travel around Taiwan exploring all the new “must try” dishes around the country.

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[GIVEAWAY] I was actually sobbing last night readi [GIVEAWAY] I was actually sobbing last night reading all the feedback and comments from the documentary… to say this is a dream come true is an understatement 🥹😭❤️

As a big thank you, everyone, who joined our exclusive survey and taste test group last year will start their EXCLUSIVE SALE on DEC 4TH, 2023. Afterward, the PRE-SALE will be on DEC 5TH, 2023, for those who joined our email waitlist, and the official sale will happen on DEC 6TH, 2023. 

You can still join our waitlist (link in bio), where we will email you your code for the pre-sale! Every order will come with a free e-book featuring 12 recipes that you can make from the product line, and the first few orders will have a special surprise … Since Kai Dong is a start-up, and this is our first official launch, there will be limited supply. Thank you so much for your understanding! 🙏🙏

To celebrate the launch, we are giving away ONE full set featuring all the products, plus a few special surprises, in the gift box. This giveaway is only available for those in the US and Canada. 

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Bonus entry: comment on the YouTube documentary! 

✨Unlimited entries are available✨, and the deadline to enter the giveaway is DEC 2nd at 12pm PST! We will be announcing the winner on DEC 3RD on our stories at 12pm PST! 

LOVE YOU ALL SO MUCH!! Thank you for making my dream come true, and I hope you will also love this line as much as I do :) 

kai dong means let’s eat … and I hope you are ready to eat! 

Love, 

Tiffy 

Disclaimer: This promotion is in no way sponsored, administered, or associated with Youtube and Instagram, Inc. By entering, entrants confirm that they are 13+ years of age, release Youtube and Instagram of responsibility, and agree to Youtube and Instagram’s terms of use.
I am SO excited to FINALLY share with you, after a I am SO excited to FINALLY share with you, after almost two years of hard work … my brand: kai dong! Even typing this caption right now … it still feels so surreal, and I just want to start off by saying a huge thank you for supporting me and making my dream come true. Without you, there wouldn’t be this brand. Thank you so so much for trusting me and my recipes … and I am so excited to share with you what I’ve been working on for the past two years … 

A year ago today, I shared that I was starting my own brand from scratch. It is not a brand deal, not a collab, not something I just slapped my name on. This is a product line I can proudly say was developed from the ground up, and we spent months perfecting every little detail. I wanted to make sure that it was something that YOU would love. 

Rather than creating just an instant noodle brand, I wanted to create a line where, within 5 products, you can create MULTIPLE different recipes, from the perfect bowl of spicy garlic noodles to my grandma’s soul-warming wonton soup. These products can instantly transform any dish with easy-to-follow recipes! I even made a free e-book with 12 recipes so we can all cook together at home! 

The most special part about this brand … is the chance to share a piece of my culture with you. I decided to fly back to my home to find the perfect ingredients for every item in the kai dong line! Every product was sourced and developed from Taiwan to ensure we deliver the incredible flavors of Asia straight to your kitchen! From Yilan’s famous scallions to the best hand-cut sun-dried noodles I’ve ever had. It was so important to me to share a piece of my culture and give you the same feeling I felt every time I slurped a bowl of noodles in Asia. 

We edited 300 hours of footage into a 20-minute documentary, sharing everything from start to finish and also giving you a sneak peak of the product line. I am hosting a giveaway there, so please, please, please make sure to go check it out :) 

kai dong means let’s eat … and I hope you are ready to eat! 

Love, 

Tiffy
The biggest secret I’ve kept … Nov 28th 2023. The biggest secret I’ve kept … Nov 28th 2023.

I hope you are ready to eat
Welcome to episode one of BEING EXTRA, where we go Welcome to episode one of BEING EXTRA, where we go out of our way to satisfy our CRAVINGS ✨

First episode we got to make Tonkatsu Sando - Japanese Crispy Cutlet Sandwich 🥪 

Full recipe link in bio :) 

#katsu #japanesefood #sandwich #sandwiches #crispy #asmrfood #cookingvideo #homecooking #homecooked #asianfood
Let’s pack my husbands lunchbox together 🍱 wh Let’s pack my husbands lunchbox together 🍱 which lunchbox was your favorite this week?

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#lunch #lunchbox #lunchideas #bento #bentobox #husband #lunchboxideas #chickenrecipes #noodles #friedrice
You NEED to try my Golden Steak Fried Rice that on You NEED to try my Golden Steak Fried Rice that only takes 20 minutes to make at home! Seriously SOOOO good I made it three days in a row 

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*REALISTIC* what I eat in a day when it is that ti *REALISTIC* what I eat in a day when it is that time of the month. 

Breakfast: 10 minute noodle soup 🍜
Lunch: Tteokbokki 🔥
Dinner: Bibimbap 

Comment down below your cravings!!

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