A salty and savory classic appetizer found at restaurants, this chive pockets recipe includes five spiced tofu and two methods – air fryer and stove top – for cooking them.
Chive pockets come together very quickly with just a few ingredients. Assembling them is also fun for kids, albeit a bit messy. If they enjoy playing with play-doh then flour dough is even more fun.
Chive pockets or pie is a type of pocket pie originating from Shandong, China and is eaten for festivals or to celebrate the Chinese New Year [1] [2]. The filling can be either chives only or chives + meat. The most common variety found at restaurants is meatless and contains chives, eggs and vermicelli.
Ingredients for chive pockets
Dried five-spiced tofu – A type of savory, pressed tofu that does not crumble, and ideal for mix-ins (a key ingredient for mother-in-law’s chive pockets). It really enhances the pockets the way it does for kimchi cauliflower rice.
Flour – Usually all-purpose flour; have tried with 1/2 all-purpose flour and 1/2 carbalose flour (low-carb flour with about ½ the amount of carbs as all-purpose flour) and the taste and texture was no different.
Eggs – Usually large-size eggs. Replacing with liquid egg whites is a possibility to try.
Hot water – Very important so the dough is more malleable when handling.
Chives – A range of 130-170g chives is fine or to taste.
Dried shrimp (optional) – Lends a umami flavor as well as a bit more salt to the chive pockets. A coffee grinder works very well for grinding up whole dried shrimp; a food processor or mincing by hand is also fine.
Mung bean vermicelli noodles – Usually packaged as little, easy to grab bundles; weights range from 46-50g.
Sichuan peppercorn powder – Provides a mild zing but not too spicy. Substitute with white pepper for more spiciness.
Notes about chive pockets
As a personal preference, I like to roll the skins thin.
It may appear to be too much flour, but the dough does come together well. Add a tablespoon of hot water at a time if the texture seems too dry.
Chive pockets puff up when cooking, thereby stretching the dough and potentially causing holes. This especially occurs when the pocket is crimped perfectly and tightly sealed. Be careful not to overstuff the pockets.
How to pleat the chive pockets
Method 1:
- Fold one side over into a semi-circle. Press edges together to seal; can use a fork to make indentations like ravioli.
- For better taste keep the sealed edge small. The cons: the edges may separate because the pockets puff up while pan frying them.
Method 2:
- Fold one side over into a semi-circle. Press edges together to seal.
- Starting at one end of the semi-circle pocket, hold the edge between your finger and thumb. The finger is on top; thumb is on bottom.
- Twist so the thumb is on top; finger is on bottom.
- Remove the finger from between the fold. Pinch the edge between the thumb and third finger to make a small flap.
- Hold the pinched flap between your finger and thumb. The finger is on top; thumb on bottom.
- Repeat steps 3-5 around the entire edge.
- Adjust the 2 corners so they appear similar. If the pocket is lopsided after pleating, pat it into a nice semi-circle shape.
Keeping the beautiful pleat as small as possible means less flour and enhances the taste.
Storage for chive pockets
Store them uncooked or cooked.
If the dough is raw, line a flat container or tray with parchment paper and lay the pockets down in one layer without overlapping. When they are frozen, remove and place in freezer-safe storage bags and store in the freezer. Try to separate them in the bag later and throw out any freezer burn icicles. Cook them in a pan the same way as if they were freshly made
If cooked, let the chive pockets cool and place them in a freezer-safe storage bag. Try separating them in the bag later and throw out any freezer burn icicles. To reheat one pocket, microwave it for 60-80 seconds, depending on the size.
Chive Pockets with Five Spiced Tofu
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Loading...A salty and savory classic appetizer found at restaurants, this chive pockets recipe includes five spiced tofu and two methods – air fryer and stove top – for cooking them.
Ingredients
- For the flour
- 2 1/3 cups flour (160 grams)
- 1 cup hot water (another 1-2 tbsp. water if necessary)
- 1 teaspoon oil
- For the filling
- 140 g chives minced
- 2 tablespoons dried shrimp grinded or minced (optional)
- 3 oz five spiced dry tofu diced
- 1 bundle mung bean (cellophane) vermicelli noodles (46g)
- 3 eggs
- ¾ tsp salt
- ¼ tsp Sichuan peppercorn powder
- 1 tbsp oil for air frying or stove top
Instructions
Make the dough
In a mixing bowl stir together flour, warm water and 1 teaspoon oil. Knead for 5 minutes, incorporating all dough, until it forms a ball. Cover the bowl with plastic wrap. Let rest for 20 minutes.
Make the filling
Follow the instructions on your mung bean noodles bag to re-hydrate them. Instructions for my noodles call for covering the mung bean noodles in boiled water for 5 minutes. Drain the noodles. Rinse under cold water and drain again before mincing.
Beat the eggs well. Heat a skillet over medium-low heat. Add oil and and scramble the eggs. Remove and let cool before mincing the egg.
In a bowl mix the chives, ground dried shrimp, five spiced tofu, mung bean vermicelli, egg, salt and Sichuan peppercorn powder.
Assemble the chive pockets
Turn dough out onto a floured surface. Pinch off 1" balls or roll into a 1" wide log and cut into 1" wide pieces. Form pieces into balls and flatten into discs.
Roll each dough ball out into a 4-5 inches in diameter circle.
Place ¼ cup filling in the center of each disc. Bring one side up around the filling to create a semi-circle. Align and pinch the edges together.
Crimp the edges. Twist the edges (read the blog for details) or use a fork to make indentations around the edge like ravioli.
Cook the chive pockets 2 ways:
If using an air fryer, lightly baste both sides of the chive pockets with oil. Lay the pockets on the air fryer rack. Air fry for 10 minutes, flipping after 4 minutes and flipping again after 4 minutes. Repeat for multiple batches.
If using a stove, warm a skillet over medium heat. Add oil and chive pockets; cover and cook until the bottoms have brown spots, about 5-10 minutes. Flip and repeat for the other side. The dough temperature should reach around 190 F. Repeat for multiple batches.
Notes
Chive pockets puff up when cooking, thereby stretching the dough. This especially occurs when the pocket is crimped perfectly and tightly sealed. Be careful not to overstuff the pockets.
Informational resources
- Using a thermometer with yeast bread. King Arthur Baking Company.
- Jiucai hezi. Wikipedia.
- Chinese Chive Pocket. Chinese Food Wiki.
