Fried Chives Pockets Recipe by Dandanyummyfood
Cooking Instructions 1-2 hours 1 Making the Dough: 1. In a bowl, combine bread flour and salt. 2. Gradually add warm water while mixing until dough forms. 3. Knead the dough until smooth and elastic, about 5-7 minutes. Cover with a cloth and let it rest for 30 minutes. 2 Preparing the Filling: 1. In a mixing bowl, combine chopped Chinese chives with cooking oil. Mix well and set aside. 2. Crack eggs into a bowl, beat well. Heat some cooking oil in a frying pan over medium-high heat. 3. Pour beaten eggs into the pan and scramble until cooked through. Allow to cool. 4. Add cooled scrambled eggs to the bowl with chopped chives. 5. Season with salt, black pepper, and oyster sauce. Mix well and set aside. 3 Making the Chives Pockets: 1. Divide the rested dough into small balls, about 80 grams each. You should get about 8-10 balls. 2. Roll each ball into a thin round wrapper. 3. Place a portion of the chives and eggs mixture in the center of each wrapper. 4. Fold the wrapper in half and firmly pinch the edges to seal. Use a fork or your fingers to create decorative patterns along the edges. 4 Cooking the Chives Pockets: 1. Heat a small amount of cooking oil in a non-stick skillet over medium heat. 2. Place the chives pockets in the skillet and fry until both sides are golden brown and cooked through. 1 Making the Dough: 1. In a bowl, combine bread flour and salt. 2. Gradually add warm water while mixing until dough forms. 3. Knead the dough until smooth and elastic, about 5-7 minutes. Cover with a cloth and let it rest for 30 minutes. 1 Making the Dough: 1. In a bowl, combine bread flour and salt. 2. Gradually add warm water while mixing until dough forms. 3. Knead the dough until smooth and elastic, about 5-7 minutes. Cover with a cloth and let it rest for 30 minutes. 2 Preparing the Filling: 1. In a mixing bowl, combine chopped Chinese chives with cooking oil. Mix well and set aside. 2. Crack eggs into a bowl, beat well. Heat some cooking oil in a frying pan over medium-high heat. 3. Pour beaten eggs into the pan and scramble until cooked through. Allow to cool. 4. Add cooled scrambled eggs to the bowl with chopped chives. 5. Season with salt, black pepper, and oyster sauce. Mix well and set aside. 2 Preparing the Filling: 1. In a mixing bowl, combine chopped Chinese chives with cooking oil. Mix well and set aside. 2. Crack eggs into a bowl, beat well. Heat some cooking oil in a frying pan over medium-high heat. 3. Pour beaten eggs into the pan and scramble until cooked through. Allow to cool. 4. Add cooled scrambled eggs to the bowl with chopped chives. 5. Season with salt, black pepper, and oyster sauce. Mix well and set aside. 3 Making the Chives Pockets: 1. Divide the rested dough into small balls, about 80 grams each. You should get about 8-10 balls. 2. Roll each ball into a thin round wrapper. 3. Place a portion of the chives and eggs mixture in the center of each wrapper. 4. Fold the wrapper in half and firmly pinch the edges to seal. Use a fork or your fingers to create decorative patterns along the edges. 3 Making the Chives Pockets: 1. Divide the rested dough into small balls, about 80 grams each. You should get about 8-10 balls. 2. Roll each ball into a thin round wrapper. 3. Place a portion of the chives and eggs mixture in the center of each wrapper. 4. Fold the wrapper in half and firmly pinch the edges to seal. Use a fork or your fingers to create decorative patterns along the edges. 4 Cooking the Chives Pockets: 1. Heat a small amount of cooking oil in a non-stick skillet over medium heat. 2. Place the chives pockets in the skillet and fry until both sides are golden brown and cooked through. 4 Cooking the Chives Pockets: 1. Heat a small amount of cooking oil in a non-stick skillet over medium heat. 2. Place the chives pockets in the skillet and fry until both sides are golden brown and cooked through. 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