Chive Pancake (Chinese Chive Pocket)
User Reviews
5
Chive Pancake (Chinese Chive Pocket)
Description
The dough for the chive pancakes is made by combining all-purpose flour with water, a small amount of oil, salt, and optionally a little sugar, kneaded into a smooth soft dough. This dough is portioned and rolled thinly into wrappers. The filling mixture is prepared by stir-frying beaten eggs, chopping them, and combining with fresh chopped chives and dried shrimp. Seasonings like salt, sesame oil, soy sauce, and five spice powder are mixed in to add depth to the filling. Each dough wrapper is folded around the filling and sealed, then pan-fried in cooking oil over low heat until golden brown on both sides. The finished pancakes are crispy outside with a flavorful, textured pocket of cooked chives, shrimp, and eggs inside.
Ingredients
- 2 tbsp. cooking oil for frying
For the wrapper
- 300 g all-purpose flour , around 2 cups
- 160ml water
- 1 tbsp. vegetable oil
- a small pinch salt
- 2 tbsp. sugar , optional
For the filling
- 250 g chive remove the hard ends and chopped into small pieces (any question, check note 2, fresh
- 4 egg medium size
- 2 tbsp. dried shrimp small
- 1 tsp. salt or as needed
- 1 tbsp. sesame oil
- 1 tsp. five spice powder five spicy powders
- 1 tbsp. soy sauce light
- 1 tbsp. neutral cooking oil generic cooking oil
Instructions
For the wrapper
- Prepare the flour in a large bowl. Pour the water slowly to the bowl with flour and stir with a chop sticker. Stop adding water when there is no more extra dry flour. Set aside to cool down.
- Then knead the flour into smooth and soft dough.
- Shape the dough into a long circle and then shape into a 2 long logs around 2 inches in diameter.
- Scatter some flour on your operating board and cut one of the flour log to 8 small equal portions. Flat the portion and roll out to thin wrappers around 15cm in diameter.
For the filling
- Beat the egg in a small bowl. Heat up 1/2 tablespoon cooking oil in pan and stir-fry the egg. Cut the eggs into small pieces.
- In a large bowl, mix chive with egg pieces and dried small shrimps. Add salt, sesame oil and light soy sauce to make the filling.
Assemble and frying
- Assemble the dumplings one by one.
- Heat up 2 tablespoons of cooking oil in pan. Fry one side to golden-brown over slowest fire and then turn them over and slow the fire to fry until both sides becomes golden brown. You need to turn over several times during the process.
Notes
- The hard ends of the chives should be removed, and only the tender parts chopped for the filling to avoid toughness.
- This recipe yields about 16 chive pockets; you can reduce the chive amount if desired, but the filling is the main component of the dish.
- These pancakes can be made larger and then sliced into wedges before serving.
- The dish is called "chive pocket" because chives are the main ingredient in the filling rather than a seasoning only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Making
Amount Per Serving
Calories 564 kcal
% Daily Value*
| Calories | 564kcal | 28% |
| Carbohydrates | 80g | 27% |
| Protein | 21g | 42% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 235mg | 78% |
| Sodium | 1240mg | 52% |
| Potassium | 426mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 3615IU | 72% |
| Vitamin C | 43.9mg | 49% |
| Calcium | 125mg | 13% |
| Iron | 7.1mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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