These vegan Chinese chive pockets are equally perfect for a quick snack or a full meal. They are easy to make, delicious and airy!
- 300 g all-purpose flour
- 175–180 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
- 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.
- Add cooked tofu, mung bean thread noodles into the chopped chives bowl. Then season accordingly. Mix until all ingredients are incorporated.
- 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.
- 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.
Looking for similar comforting, Asian-inspired dishes? Check out more recipes by WoonHeng here.