Chinese Scallion Pockets

Name: Chinese Scallion Pockets
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 10 servings
Ingredients: 180 mL Water, boiling; 300 gram All Purpose Flour; 0 teaspoon Salt; 30 mL Chinese Dried Shrimp; 4 pcs Eggs; 30 mL Toasted Sesame Oil; 1 gram Baking Soda; 5 mL Salt, to taste; 200 gram Scallions, chopped; 0 teaspoon Five Spice Powder

This is a version based on Tea & Oranges amazing chive pocket recipe.

Allen_Lee

Prep45 min

Cook15 min

Total1 hr

Servings10

Difficultymedium

ChinesePescatarianDinner / SupperSnacksLunch

Ingredients

180 mLWater, boiling
300 gramAll Purpose Flour
0 teaspoonSalt

30 mLChinese Dried Shrimp
4 pcsEggs
30 mLToasted Sesame Oil
1 gramBaking Soda
5 mLSalt, to taste
200 gramScallions, chopped
0 teaspoonFive Spice Powder

Instructions

1
Mix flour and salt in a large bowl. Gradually pour in hot water while stirring constantly with chopsticks until a rough dough forms.
2
Turn dough onto a floured surface and knead for 8-10 minutes until smooth, or use a stand mixer with dough hook for 4-5 minutes. Cover with a damp cloth and rest for 30 minutes.
3
Use this time to prepare the filling. Beat the eggs in a small bowl. Heat a pan with a bit of oil over a medium heat and then scramble the eggs quickly. No need for this to be a slow gentle scramble.
4
Break the scrambled eggs into small pieces with a spatula and then let the eggs cool completely. If you add the hot eggs to the chives, they will wilt.
5
In the same pan, toast the two tablespoon of dried shrimps until fragrant.
6
In a large mixing bowl add the chopped chives then sprinkle and mix with baking soda. This will preserve their green colour. Add the cooled scrambled eggs, shrimp, sesame oil, five-spice powder, and a tiny pinch of salt. Mix well.
7
Shape the dough. Pour the dough onto your surface again and roll into a long sausage shape about 50cm long. Cut into 10 equal portions. Roll each piece into a thin oval about 8-9cm wide and 10-11cm long.
8
Assemble the parcels: - Place 2-3 tablespoons of filling in the centre of each oval, leaving a 2cm border around the edge. - Wet the border with a water. - Pick up the parcel so the stuffing is hanging down in the middle. Fold the parcel in half and pinch the border until it seals. - Place the parcel onto the surface and then use a fork to crimp the edges, giving a nice simple pattern around the edge. This will also seal the parcels, so press firmly. Repeat until you have 10 parcels.
9
Cook the parcels in batches. Heat a pan over a medium heat and add a thin layer of oil. Place the chive parcels in the pan and cook until golden brown (about 2-3 minutes) and then flip and cook the other slide. Add a splash of water and then cover with a lid for 2 minutes to steam.
10
Remove the lid and when both sides are crispy, remove from the pan.
11
Serve warm with a simple dipping sauce of soy sauce, vinegar and chilli oil.