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!
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.
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.
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.
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.
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
- 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.
- 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)
Chinese 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.
- 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)
