Pan-Fried Chinese Chive and Egg Pies
Crispy, golden flatbreads stuffed with a savory mixture of aromatic chives, scrambled eggs, and dried shrimp.
Story
These classic handheld pies, known as Jiucai Hezi, are a beloved street food and home-cooked favorite. The key to a great result lies in the contrast between the crispy, layered dough and the moist, flavorful filling.
Ingredients
Chinese chives (garlic chives)
500g
All-purpose flour
2 cups
Eggs
3 large
Dried shrimp (minced)
2 tbsp
Sesame oil
2 tbsp
Salt
1 tsp
Five-spice powder
1 tsp
Warm water
approx. 1/2 cup
Instructions
1
Prepare the Filling
Wash the chives thoroughly and let them drain completely to remove excess water. Finely chop the chives. In a large bowl, beat the eggs and scramble them in a hot pan until just set, then chop into small pieces. Combine the chives, scrambled eggs, dried shrimp, salt, five-spice powder, and sesame oil. Mix well and set aside.
2
Make the Dough
Place the flour in a mixing bowl and gradually add warm water while kneading. The dough should be slightly firm, not too soft. Once it comes together, let it rest covered for 10 minutes. Knead again until smooth, then divide the dough into 10 equal portions.
3
Assemble the Pies
Roll a dough portion into a thin circle, about 26cm in diameter. Place a generous amount of the filling in the center. Fold the circle in half to create a half-moon shape and press the edges firmly to seal. You can crimp the edges with a fork for a tighter seal.
4
Pan-Fry
Heat a flat skillet over medium heat and add a thin layer of oil. Place the pies in the pan and fry until the bottom turns golden brown. Carefully flip and cook the other side until golden and crispy. Serve warm.
