Garlic Chives Pockets | 韭菜盒子

Pan fried flat dumplings filled with fragrant Chinese chive, soft scrambled eggs and springy vermicelli noodles, Chinese chive pockets are simply irresistible. 傳統的韭菜盒子來自山東,主要餡料是韭菜,炒碎的雞蛋或是絞碎的豬肉,亦有加入粉絲、豆腐乾等餡料。我今次沒用絞碎的豬肉和粉絲,加了蝦皮,蒜碎和米粉條!

Ingredients | 材料 :
  • Yield : 4-6 numbers | 4-6 個
(A) Dough | 麵糰 :
150g bread flour (or all-purpose plain flour) + extra for dusting if necessary | 高根麵粉
120 cc warm water (about 40 degree C) | 暖水 120 cc
1/4 tsp salt | 鹽 1/4 茶匙
1 teaspoon olive oil | 橄欖油 1茶匙

(B) Filling | 餡料 :
250g Chinese chive | 韭菜 250g
3 eggs, lightly beaten | 雞蛋 3只
2 tablespoons shrimp skin | 蝦皮 2湯匙
2 gloves garlic, chopped | 蒜 2瓣
1/2 piece rice vermicelli (or 20g dried mung bean vermicelli noodles), soaked in hot water until soft, drain | 浸軟身米粉(或炒絲) 20g
3 teaspoons olive oil | 橄欖油 3茶匙

(C) Seasoning for filling | 餡料調味 :
1/4 teaspoon Chinese five-spice powder | 五香粉 1/4 茶匙
1/8 teaspoon Ground Sichuan Pepper (optional) | 花椒粉 1/8 茶匙 (可略)
1 tablespoon oyster sauce | 蠔油 1湯匙

(D) Frying | 煎煮 :
2 tablespoons olive oil | 橄欖油 2湯匙

Steps | 做法 :

  1. Dough: Put flour and salt in a medium mixing bowl, use a pair of chopsticks to stir while adding the water gradully, roughly mix it into a lump, no need to knead. Add 1 teaspoon olive oil and use hand to spread around the outside, cover the bowl and let rest for 1 hour.

  2. Filling: Finely chop chives. Soak rice vermicelli in hot water for 5 minutes or until soft, drain and cut into sections. Heat up oil in a wok then fry eggs, using a pair of chopsticks to move in one direction so the eggs could easily be made into small parts. Put chive and oil in a mixing bowl, stir well, then add noodles and egg. While the wok is still hot, put in the shrimp skin and pepper, slightly stir and mix well. Fold into the mixing bowl. Stir in the above seasoning. Mix well, taste and adapt, set aside.

  3. Assemble the pockets: Slightly knead the dough and cut evenly into 8 portions. Roll each piece into long stripe. Put them on a lightly oil tray and cover to rest for 10 minutes. On a clean stand, sprinkle some flour, roll dough into rectangular shape, place filling as shown, wrap up from the bottom towards centre, and pull over the other side towards you to make up the roll, at the same time slighly stretch both sides so it becomes longer. With one end in the middle, carefully circle around it, with the other end stick at the bottom of the pocket. Put on lightly oil tray (allow some space in between to avoid from sticking to each other).

  4. Fry the pockets: Heat up oil in a frying pan over medium-low heat, when it is slightly brown, turn to the other side. Keep on turning to the other side after 10-15 seconds. Entire frying takes about 3-4 minutes. Serve hot.

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