← Nouns Cooking · Chinese

Ingredients

• 300 g plain flour
• ½ tsp Salt
• 180 ml hot water (about 70°C)
• 250 g Chinese (garlic) chives, finely chopped
• 4 Eggs
• 40 g Glass (sweet potato) noodles, soaked, drained and chopped (optional)
• 2 tsp Toasted sesame oil
• 1 tbsp light soy sauce
• ½ tsp Salt
• ¼ tsp White pepper
• 4 tbsp neutral oil, divided

Method

1. Mix the flour and salt, then stir in the hot water with chopsticks until shaggy. Knead for 5 min into a soft, smooth dough, cover and rest for 30 min.
2. Meanwhile, scramble the eggs in 1 tbsp oil over medium heat into small, soft curds. Cool completely.
3. Toss the chives with the sesame oil first (this stops them weeping), then mix in the cold egg, glass noodles, soy sauce, salt and pepper. Mix the filling only just before you fill the pockets.
4. Divide the dough into 8 pieces and roll each into a thin 16 cm circle. Spread a generous scoop of filling over one half, fold the other half over and press the edges firmly. Pleat or crimp the rim, or trim it with a bowl for a neat edge.
5. Heat 1 tbsp oil in a large frying pan over medium-low heat. Fry the pockets a few at a time for 3–4 min per side, covered for the first side, until golden and crisp and the filling is hot. Add more oil between batches.
6. Drain briefly and serve hot, with black vinegar or chilli oil for dipping.

Tips

• Moderate heat is the key: too hot and the skin burns before the filling heats through.
• Add a handful of chopped dried shrimp for the classic version (no longer vegetarian).

Sources

Written in our own words after cross-checking these recipes:

Omnivore's Cookbook Ang Sarap