Chinese Chive Pockets

Name: Chinese Chive Pockets
Yield: Yield: 8 Portions (24 Pockets)
Cuisine: Chinese
Ingredients: 1 lb 2 oz/510 g all-purpose flour; 12 oz/340 g water; ½ cup/120 mL dark rice vinegar; 1 cup/240 mL light soy sauce, not low-sodium; 1 tsp/5 mL chili paste; 3 green onions, minced; ½ cup/120 mL water; 3 large eggs, beaten; 1½ oz/43 g thin bean thread noodles; 1 fl oz/30 mL vegetable oil, plus as needed for cooking the eggs; 1 fl oz/30 mL vegetable oil, plus as needed for cooking the eggs; ½ tsp/1 g ground white pepper; 7 oz/198 g Chinese chives, cut into ¼-in/6-mm pieces; Salt, as needed; 1½ tsp/2 g small dried shrimp, chopped

Preparation info

Yield:
8
Portions (24 Pockets)

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

Wrappers

1 lb 2 oz/510 g all-purpose flour
12 oz/340

Asia
China
Fish course
Pescatarian
Spicy
Street Food

Method

To make the dough for the wrappers, combine the flour and water and knead into a smooth, soft dough, 1 to 2 minutes. Wrap the dough in plastic wrap and allow to rest at room temperature for 30 minutes.
Pour boiling water over the bean thread noodles, and allow to soak off the heat for about 10 minutes. Drain and reserve.
In a pan over medium-high hea