Chinese Chive and Egg Pockets
Crispy, pan-fried dough pockets filled with a fragrant mixture of Chinese chives and scrambled eggs.
Story
A beloved staple of Northern Chinese home cooking, these golden, crispy half-moon pastries are filled with a savory mixture of scrambled eggs and fragrant Chinese chives. Often prepared as a hearty breakfast or a comforting snack, they evoke a deep sense of nostalgia and the simple warmth of a traditional family kitchen.
Ingredients
Chinese chives
1 bunch
free-range eggs
4 pieces
salt
to taste
five-spice powder
to taste
sesame oil
to taste
peanut oil
to taste
Instructions
1
Step 1
Prepare the ingredients.
2
Step 2
Pick off the dried leaves of the Chinese chives, wash them, and drain the water.
3
Step 3
Add a little salt to the free-range eggs and pan-fry them in a pan into small pieces.
4
Step 4
Finely chop the drained Chinese chives.
5
Step 5
Put the Chinese chives and pan-fried eggs together, add sesame oil, peanut oil, and five-spice powder, and mix well.
6
Step 6
Shape the prepared dough into a long strip.
7
Step 7
Cut into small pieces with a knife, sprinkle with dry flour, and press flat.
8
Step 8
Roll it out into a small round pancake.
9
Step 9
Take a small round dough wrapper, and spread the chive filling evenly on top.
10
Step 10
Take another round dough wrapper and cover it over the chive filling. Use a fork to press the edges of the wrapper firmly to seal it, crimping out a decorative pattern.
11
Step 11
Wrap the remaining chive pockets in sequence in this manner.
12
Step 12
Add oil to an electric griddle and heat it up. Place the chive pockets in and pan-fry until cooked through.
13
Step 13
The finished pan-fried chive and egg pockets.
