Try this irresistible pan-fried chive cakes at home! Crispy on the outside, juicy inside with chives, egg, and papery dried shrimp. Step-by-step recipe included.
The Versatility of Garlic Chives in Chinese Cooking
In China, garlic chives (韭菜) are often used as a key ingredient in savory fillings. Their bold, slightly garlicky aroma pairs beautifully with eggs, tofu, papery dried shrimp, or vermicelli, making them an essential component in many home-style dishes
Whether in dumplings, stuffed pancakes, or buns, garlic chives bring a freshness and distinct flavor that’s hard to resist.
Over the years, I’ve shared many dough-based recipes on my blog, and a good number of them highlight garlic chives as the star of the filling.
Here are a few popular ones you might enjoy:
- Pan-Fried Chive Dumplings, made using Steamed Duck Pancakes as the wrapper for a twist on a traditional dish
- Easy Pan-Fried Chive Buns, which use a yeast dough for a light, fluffy bite
- The classic and reliable Chinese Chive Pockets Recipe, perfect for a satisfying snack or light meal
What is the Half-Boiled Dough Method?
For this pan-fried chive cake recipe, I use what’s known as the Half-Boiled Dough Method (半烫面)—a technique often used in Chinese cooking to strike the ideal balance between softness and elasticity in handmade doughs.
Here’s how it works:
Half of the flour is mixed with boiling water, which causes the starches to partially gelatinize. This breaks down some of the gluten structure, making the dough soft, pliable, and easier to roll out thin without tearing.
The other half of the flour is mixed with room-temperature water, which keeps the dough stretchy and chewy, giving it the strength it needs to hold the filling.
This combination results in a dough that’s tender yet resilient—perfect for pan-fried dishes where you want a soft interior with a lightly crispy surface.
I’ve used this dough method in several of my other recipes, including:
The half-boiled method is my go-to whenever I want a dough that’s easy to work with and delivers an excellent texture in the finished dish.
How to Fold Chive Cakes
Folding the chive cakes is much simpler than folding buns. Just wrap the filling however you like—there’s no need to be precise, since you’ll be flattening them anyway.
If you want a bit of extra help, you can check out my “How to Fold Bao” tutorial, complete with slow-motion videos and close-up shots to guide you step by step.
Ingredients
Makes 6 pieces
For the dough:
- 300g all-purpose flour
- 90g boiling water (just boiled)
- 90g room temperature water
- 3g salt
cooking oil, as needed
For the filling:
- 250g Chinese chives (about 1 small bunch)
- 3 eggs
- 50g carrot
- 30g papery dried shrimp
Seasonings:
- 2g salt
- 1g chicken bouillon powder (optional)
- 5ml sesame oil (1 tsp)
Instructions
1. Make the semi-hot water dough
Add 3g salt to 300g flour in a bowl and mix well.
Use chopsticks to draw a line down the middle of the flour. Pour 90g boiling water into one half while stirring to create crumbs.
Gradually add about 90g of room temperature water to the other half and knead into a smooth dough. If it’s rough, cover with plastic wrap and let rest for 10 minutes before kneading again.
Divide the dough into 6 equal parts. Shape into balls and place on an oiled plate. Brush the tops with oil and cover with plastic wrap. Let rest for at least 30 minutes.
2. Prepare the filling
Wash and dry the chives, then finely chop. Immediately drizzle with 10ml oil (2 tsp) and mix quickly to lock in moisture.
Peel and finely chop the carrot. Blanch for 1 minute to remove raw flavor, then squeeze dry.
Beat the eggs and scramble them in a hot pan with a bit of oil until set. Let cool.
Combine the chives, carrot, scrambled eggs, and papery dried shrimp in a bowl. Add 2g salt, 1g chicken bouillon (optional), and 1 tsp sesame oil. Stir gently in one direction to avoid excess water release.
3. Shape and cook the cakes
Take one rested dough ball and flatten it by hand into a thin disk (about 0.3cm thick).
Add about 30g filling (1 heaping tsp) to the center. Seal like a bun and gently flatten into a patty. Avoid overfilling.
Heat a pan with a thin layer of oil over medium heat. Place the cake in the pan and cover with a lid.
Cook one side for about 2 minutes until golden, flip, and cook the other side for 1–2 more minutes until both sides are golden and puffed.
Frequently Asked Questions
What if I don‘t have papery dried shrimp?
You can omit it or replace it with finely chopped mushrooms for an umami-rich vegetarian option.
Why is my dough tearing?
It likely hasn’t rested enough. Be sure to rest the dough at least 30 minutes so it’s soft and stretchy.
Can I reheat leftovers?
Yes—reheat in a dry pan over low heat to restore crispiness.
Pan Fried Chive Cake
Ingredients
For the dough:
- 300 g all-purpose flour
- 90 g boiling water just boiled
- 90 g room temperature water
- 3 g salt
- cooking oil as needed
For the filling:
- 250 g Chinese chives about 1 small bunch
- 3 eggs
- 50 g carrot
- 30 g papery dried shrimp
Seasonings:
- 2 g salt
- 1 g chicken bouillon powder optional
- 5 ml sesame oil 1 tsp
Instructions
Make the semi-hot water dough
- Add 3g salt to 300g flour in a bowl and mix well.
- Use chopsticks to draw a line down the middle of the flour. Pour 90g boiling water into one half while stirring to create crumbs.
- Gradually add about 90g of room temperature water to the other half and knead into a smooth dough. If it's rough, cover with plastic wrap and let rest for 10 minutes before kneading again.
- Divide the dough into 6 equal parts. Shape into balls and place on an oiled plate. Brush the tops with oil and cover with plastic wrap. Let rest for at least 30 minutes.
Prepare the filling
- Wash and dry the chives, then finely chop. Immediately drizzle with 10ml oil (2 tsp) and mix quickly to lock in moisture.
- Peel and finely chop the carrot. Blanch for 1 minute to remove raw flavor, then squeeze dry.
- Beat the eggs and scramble them in a hot pan with a bit of oil until set. Let cool.
- Combine the chives, carrot, scrambled eggs, and shrimp paper in a bowl. Add 2g salt, 1g chicken bouillon (optional), and 1 tsp sesame oil. Stir gently in one direction to avoid excess water release.
Shape and cook the cakes
- Take one rested dough ball and flatten it by hand into a thin disk (about 0.3cm thick).
- Add about 30g filling (1 heaping tsp) to the center. Seal like a bun and gently flatten into a patty. Avoid overfilling.
- Heat a pan with a thin layer of oil over medium heat. Place the cake in the pan and cover with a lid.
- Cook one side for about 2 minutes until golden, flip, and cook the other side for 1–2 more minutes until both sides are golden and puffed.
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