Savory Chive Boxes
Crispy pan-fried dumplings filled with a fragrant mixture of fresh chives, soft eggs, and tender glass noodles. A beloved Northern Chinese snack that's wonderfully aromatic and satisfying.
Story
These golden crescent dumplings are a staple at Chinese breakfast tables and street food stalls. The trick is getting the dough perfectly pliable and the filling well-seasoned.
Ingredients
all-purpose flour
300g
boiling water
150ml
warm water
50ml
fresh chives
300g, chopped
glass noodles
80g, soaked and cut
eggs
3, scrambled and chopped
oyster sauce
2 tablespoons
chicken powder
1 teaspoon
sesame oil
1 tablespoon
vegetable oil
for frying
Instructions
1
Make the dough
Combine flour in a bowl. Pour in boiling water while stirring with chopsticks, then add warm water. Mix until no dry flour remains, then knead until smooth. Cover with plastic wrap and let rest for at least 30 minutes.
2
Prepare the filling
Soak glass noodles in warm water until pliable but still slightly firm. Drain and cut into short pieces. Wash chives thoroughly, pat completely dry, and chop. Mix chives with a splash of cooked oil to lock in moisture.
3
Cook the eggs
Scramble eggs in a hot pan until fluffy and fully set. Remove and let cool, then roughly chop into small pieces.
4
Combine and season
Place chives, glass noodles, and eggs in a large bowl. Add oyster sauce, chicken powder, and sesame oil. Mix well until evenly combined. Taste and adjust seasoning if needed.
5
Form the boxes
Divide dough into equal pieces. Roll each into a thin oval disc. Place a generous spoonful of filling on one half, fold over, and crimp the edges firmly with a fork or by pinching.
6
Pan-fry until golden
Heat a thin layer of oil in a non-stick pan over medium heat. Arrange filled boxes seam-side down. Cook 3-4 minutes until golden brown on bottom, then flip carefully and cook another 3-4 minutes. Serve hot.
