Vegan Chinese Chive Pockets ‘韭菜盒子’

These vegan Chinese chive pockets are equally perfect for a quick snack or a full meal. They are easy to make, delicious and airy!


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Vegan Chinese Chive Pockets '韭菜盒子'

Vegan Chinese Chive Pockets ‘韭菜盒子’




  • 300 g all-purpose flour⁣
  • 175180 g water, room temperature start with 175g⁣
  • a pinch of salt⁣


  • ½ lb [~250g] Chinese chive – cleaned drained & finely chopped⁣
  • 7 oz [200g] firm tofu – mashed pan-fried & seasoned with salt & white pepper⁣
  • 50 g [1.7oz] bundle mung bean thread – softened in hot water & cut into fine shred⁣
  • 1 tablespoon toasted sesame oil⁣, 1 tablespoon light soy sauce⁣, 1 teaspoon salt, adjust to your preference⁣
  • 1 teaspoon sugar⁣, 1 teaspoon of white pepper⁣


  1. To make the dough, place flour, salt and water in a large bowl and mix until well-combined. Then, knead into a soft dough, for about 8-10 minutes. Cover and let it rest for 30 minutes.⁣
  2. Add cooked tofu, mung bean thread noodles into the chopped chives bowl. Then season accordingly. Mix until all ingredients are incorporated.⁣
  3. To make the pockets, dust countertop with flour and divide dough into 12 equal parts. Take one dough ball and flatten it with your palm and roll the dough into a circular disc. Place about 2-3 tablespoons of filling in the middle and pinch to seal.⁣
  4. To cook the pockets, heat a non-stick/cast iron pan with a drizzle of oil. Pan-fry pockets until golden brown, for about 3 to 5 minutes, then flip and cover the pan with a lid. Continue to cook for another 3 to 5 minutes. Remove and place pockets on a baking sheet pan and cover with a towel. Serve warm with sambal oelek.⁣


Recipe & Photography by @woon.heng, as posted on⁣

Looking for similar comforting, Asian-inspired dishes? Check out more recipes by WoonHeng here.



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