Chinese Chive Boxes
Crispy on the outside, tender and fragrant on the inside, these pan-fried dumplings are filled with a savory mixture of fresh chives, scrambled eggs, dried shrimp, and wood ear mushrooms. A beloved Chinese comfort food that's perfect for sharing.
Story
These chive boxes are a classic Northern Chinese dish, often served as a snack or light meal. The dough is made with a combination of hot and cold water, which gives it the perfect texture—crispy when pan-fried yet soft and chewy.
Ingredients
all-purpose flour
2 cups
boiling water
1/2 cup
cold water
1/2 cup
fresh chives, chopped
2 cups
eggs
2 large
dried shrimp (虾皮)
2 tablespoons
dried wood ear mushrooms, soaked and diced
4 pieces
oyster sauce
1 tablespoon
salt
1/2 teaspoon
chicken powder
1/4 teaspoon
vegetable oil
3 tablespoons
sesame oil
1 teaspoon
Instructions
1
Make the dough
Place flour in a large bowl. Pour half the flour with boiling water, stirring quickly, then add cold water to the remaining flour. Mix until everything comes together, then knead until smooth. Cover and let rest for 10 minutes.
2
Prepare the filling
Beat eggs and scramble in a hot wok with 1 tablespoon oil until just set. Remove and let cool. In a large bowl, combine chopped chives, cooled scrambled eggs, soaked wood ear mushrooms, dried shrimp, oyster sauce, salt, chicken powder, and remaining oils. Mix until evenly combined.
3
Shape the boxes
Divide dough into 8 equal pieces. Roll each into a thin circle. Place 2-3 tablespoons of filling in the center of each circle. Fold dough over filling and pinch edges firmly to seal, creating a half-moon shape.
4
Pan-fry until golden
Heat 2 tablespoons oil in a non-stick pan over medium heat. Arrange dumplings seam-side up and cook for 2 minutes until bottoms turn golden. Add 1/4 cup water, cover, and steam for 5 minutes until water evaporates. Uncover and cook until bottoms are crispy and golden brown, about 3 more minutes. Serve hot.
