Chinese Chive Pancakes (Jiucai Hezi)
Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes
Servings: 6 pockets (Serves 3-6)
Country of Origin
China (Northern Style)
Description
A comforting, pan-fried northern pastry dumpling, literally translating to "chive pockets." Crispy, non-leavened dough turnovers are stuffed to maximum capacity with a highly aromatic filling of chopped Chinese garlic chives, soft scrambled eggs, and clear glass noodles that soak up all the rich juices.
Presentation & How It's Eaten
Served warm and stacked on a platter, featuring a distinctive braided edge or crimped crescent boundary with beautiful charred golden spots on both flat sides. It is held with your hands and bitten into like a savory turnover.
Ingredients
2 cups all-purpose flour
2/3 cup warm water
2 cups fresh Chinese garlic chives (Jiucai, chopped finely)
3 large eggs (scrambled and finely chopped)
40g dry glass noodles (cellophane vermicelli, soaked and chopped finely)
3 tbsp vegetable oil (divided, for pan-frying)
The Pocket Seasoning:
1 tbsp pure toasted sesame oil
1/2 tsp salt
1/2 tsp chicken bouillon powder or white pepper
Step-by-Step Directions
Make Dough: Stir the flour and warm water together in a bowl until shaggy. Knead for 5 minutes until a smooth dough ball forms. Cover with a damp towel and rest for 20 minutes.
Scramble Eggs: Whisk the eggs with a pinch of salt. Fry them in a skillet over medium heat, using a spatula to rapidly chop and break them apart into tiny, fine crumbles as they cook. Remove and let cool.
Mix Filling: In a large bowl, combine the chopped chives, cooled scrambled egg crumbles, and finely chopped glass noodles. Toss with the sesame oil first (this coats the chives and locks in moisture), then stir in the salt and bouillon powder.
Roll Discs: Divide the rested dough into 6 equal portions. Roll each piece out on a floured surface into a thin, 6-inch flat round circle.
Stuff and Crimp: Place 3 tablespoons of the filling onto one half of a dough disc. Fold the empty half over the filling to create a half-moon pocket. Press the edges together tightly to seal, then use your thumb to pleat or crimp the edge to lock it shut securely. Repeat for all six.
Pan-Fry Golden: Heat 1.5 tablespoons of oil in a flat skillet over medium heat. Fry the pockets for 3 to 4 minutes per side, turning once, until both flat surfaces are beautifully golden-brown with charred spots and the dough is cooked through. Serve warm.
Cooking Tips
The Sesame Oil Shield: Always toss your chopped chives with the toasted sesame oil before you add salt to the filling mixture. Salt draws out water from raw vegetables; coating the chives in oil first creates a hydrophobic shield that prevents them from weeping moisture and making your pastry soggy during assembly.
Nutrition Facts
(Estimated per pocket)
Calories: ~230 kcal
Total Fat: 9g
Saturated Fat: 1.5g
Cholesterol: 95mg
Sodium: ~280mg
Total Carbohydrates: 30g
Dietary Fiber: 1.5g
Sugars: 0.5g
Protein: 7g
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