These Chinese chive pockets are crispy, savory, and packed with flavorful chives, eggs, and a touch of shrimp for added depth. They’re simple to make in batches and perfect for freezing, ensuring you always have a delicious snack on hand. Give this recipe a try—I promise you’ll love them!
What are Chinese Chives?
Chinese chives, also known as garlic chives, are a versatile ingredient widely used in Chinese cuisine.
Not only are they perfect for stir-fry dishes like Chive and Egg Stir-Fry, but they’re also commonly used as fillings for buns, dumplings, and pancakes.
For me, Chinese chive pockets, also called jiu cai he zi, are like larger, pan-fried dumplings, but with an extra crispy exterior.
I first encountered them at a dim sum restaurant, and the flavor blew me away! After tasting them, I was inspired to recreate them at home, and I’m happy to say they turned out just as delicious.
My family loved them, and it’s become one of our favorite dishes.
If you’ve been following my recipes, you already know that dough stuffed with fillings is a staple in our home—I’ve previously shared recipes for Daikon Pancakes, Chinese Meat Pie, and more.
This recipe for chive pockets fits right into that category of hearty.
Half-Boiled Dough Method
One of the key techniques I use to achieve the perfect texture in these chive pockets is the half-boiled dough method.
Here’s how it works:
Half of the flour is mixed with boiling water, which quickly changes the starch structure in the flour, resulting in a softer, more tender dough. The other half is mixed with cold water, which keeps the dough elastic and chewy.
The half-boiled dough method is quite common in Chinese cuisine, and I’ve used it in several other recipes like Egg-filled Pancakes, Oven-Baked Scallion Pancakes, and Peking Duck Pancakes.
Key Tips
- Handling the Dough:
If the dough feels too sticky, knead it for a few more minutes or let it rest for 5 minutes before kneading again. Think of it like “washing clothes”—knead, rest, and repeat until the dough is smooth.
After kneading, let the dough rest for 30 minutes to make it easier to work with.
- Preparing the Filling:
After chopping the chives, mix them with a little cooking oil to lock in moisture and prevent the filling from becoming too watery during cooking.
I also add papery shrimp to the filling, which is a common ingredient in Chinese cuisine. If you don’t have it, you can skip it.
- Freezing the Chive Pockets:
Like buns and dumplings, Chive Pockets freeze well. After shaping, place them on a tray lined with parchment paper and freeze until solid. Then transfer them to a freezer-safe bag or container. They can be stored for up to 1 month.
When you’re ready to cook, simply fry the chive pockets straight from the freezer—no thawing needed. Pan-fry with a little water, just like my Pan-Fried Flower Buns, for a crispy finish!
Ingredients
Dough Ingredients
- 300g all-purpose flour
- 3g salt
- 90g boiling water
Filling Ingredients
- 300g Chives
- 3 eggs
- 20g papery shrimp
- 30g grated carrot
- 2 tsp cooking oil
- 3/4 tsp salt
- 1 tsp chicken bouillon powder(optional, or add an additional 1/4 tsp salt if not using)
- 1 tbsp sesame oil
Cooking ingredients
- 3 tbsp cooking oil
Instructions
Make the Dough
In a large bowl, combine the 300g all-purpose flour and 3g salt, stirring well. Divide the flour mixture roughly into two portions.
In one portion, gradually pour in 90g boiling water, stirring with chopsticks until the mixture becomes crumbly. In the second portion, add 90g room-temperature water and stir until it becomes flaky.
Using your hands, knead the crumbly dough into a smooth ball. Cover it with plastic wrap or a damp cloth and let it rest for 30 minutes to relax.
Prepare the Filling
Wash and dry the chives, then chop them finely and place them in a large bowl. Add the cooking oil and stir well to create an oil coating on the chives, which helps prevent them from releasing water.
Crack the eggs into a bowl, add 1/4 tsp salt, and beat them together. Heat a pan with some cooking oil. Once hot, pour in the beaten eggs and let them sit for about 1 minute. Then, stir with chopsticks, scrambling the eggs into small pieces. Set aside.
Peel and wash the carrot, then grate it and chop it into small pieces. Add the scrambled eggs and grated carrot into the bowl with the chives.
Add salt, and chicken bouillon powder (if using), and drizzle in the sesame oil. Stir the mixture well to combine, ensuring the filling is evenly flavored.
Form the Chive Pockets
After the dough has rested, without kneading it again, divide the dough into 8 equal portions.
Take one small portion of dough and use a rolling pin to flatten it into a round disc, making the center thicker and the edges thinner. Try to roll it as thin as possible, but be careful not to tear it.
Place a spoonful of the filling in the center of the dough. Adjust the amount of filling based on the size of your dough circle, but don’t use too much or too little to avoid overflows or underfilled pockets.
Fold the dough in half over the filling, pinching the edges tightly together. First, pinch the dough to create a small pleat, then, using your thumb and index finger, pinch along the edge to form a decorative crimping pattern. Repeat with the remaining dough portions and filling.
Cook the Chive Pockets
Preheat a flat pan or electric griddle over medium-low heat with some cooking oil. Place the chive pockets into the pan, making sure they’re not touching each other. Lightly spray or brush the surface of the chive pockets with some cooking oil.
Cover the pan with a lid and cook on medium-low heat. Open the lid every 1-2 minutes to check and flip the pockets as needed, ensuring both sides are cooked evenly. Once both sides turn golden brown and crispy, remove from the pan.
Crispy Chinese Chive Pockets (Jiu Cai He Zi)
Ingredients
Dough Ingredients
- 300 g all-purpose flour
- 3 g salt
- 90 g boiling water
Filling Ingredients
- Chives to taste
- 3 eggs
- 20 g papery shrimp
- 30 g grated carrot
- 2 tsp cooking oil
- 3/4 tsp salt
- 1 tsp chicken bouillon powder optional, or add an additional 1/4 tsp salt if not using
- 1 tbsp sesame oil
Cooking ingredients
- 3 tbsp cooking oil
Instructions
Make the Dough
- In a large bowl, combine the 300g all-purpose flour and 3g salt, stirring well. Divide the flour mixture roughly into two portions.
- In one portion, gradually pour in 90g boiling water, stirring with chopsticks until the mixture becomes crumbly. In the second portion, add 90g room-temperature water and stir until it becomes flaky.
- Using your hands, knead the crumbly dough into a smooth ball. Cover it with plastic wrap or a damp cloth and let it rest for 30 minutes to relax.
Prepare the Filling
- Wash and dry the chives, then chop them finely and place them in a large bowl. Add the cooking oil and stir well to create an oil coating on the chives, which helps prevent them from releasing water.
- Crack the eggs into a bowl, add 1/4 tsp salt, and beat them together. Heat a pan with some cooking oil. Once hot, pour in the beaten eggs and let them sit for about 1 minute. Then, stir with chopsticks, scrambling the eggs into small pieces. Set aside.
- Peel and wash the carrot, then grate it and chop it into small pieces. Add the scrambled eggs and grated carrot into the bowl with the chives.
- Add salt, and chicken bouillon powder (if using), and drizzle in the sesame oil. Stir the mixture well to combine, ensuring the filling is evenly flavored.
Form the Chive Pockets
- After the dough has rested, without kneading it again, divide the dough into 8 equal portions.
- Take one small portion of dough and use a rolling pin to flatten it into a round disc, making the center thicker and the edges thinner. Try to roll it as thin as possible, but be careful not to tear it.
- Place a spoonful of the filling in the center of the dough. Adjust the amount of filling based on the size of your dough circle, but don't use too much or too little to avoid overflows or underfilled pockets.
- Fold the dough in half over the filling, pinching the edges tightly together. First, pinch the dough to create a small pleat, then, using your thumb and index finger, pinch along the edge to form a decorative crimping pattern. Repeat with the remaining dough portions and filling.
Cook the Chive Pockets
- Preheat a flat pan or electric griddle over medium-low heat with some cooking oil. Place the chive pockets into the pan, making sure they're not touching each other. Lightly spray or brush the surface of the chive pockets with some cooking oil.
- Cover the pan with a lid and cook on medium-low heat. Open the lid every 1-2 minutes to check and flip the pockets as needed, ensuring both sides are cooked evenly. Once both sides turn golden brown and crispy, remove from the pan.
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