Old Fashioned Chinese Chive Pocket Recipe
Old Fashioned Chinese Chive Pockets are crispy, pan-fried dough pockets filled with a savory mixture of fresh chives, scrambled eggs, vermicelli noodles, and umami-rich oyster sauce. This traditional snack features a soft yet crispy outer crust and a flavorful, protein-packed filling perfect for sharing or enjoying as a satisfying treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings (approximately 12-16 pockets depending on size) 1x
- Category: Snack
- Method: Frying
- Cuisine: Chinese
Ingredients
Scale
Dough
- 4 cups All-Purpose Flour
- 1.25 cups warm Water
Filling
- 1 pound fresh Chives, finely chopped
- 1 cup Vermicelli Noodles, soaked until soft (about 10 minutes)
- 6 Eggs, scrambled
- 2 tablespoons Oyster Sauce
- 2 tablespoons Sesame Oil
- Salt and Black Pepper, to taste
For Frying
- 1 tablespoon neutral Oil for frying
Instructions
- Prepare the Chives and Vermicelli: Rinse chives thoroughly to remove any dirt, pat dry, then chop finely and place into a mixing bowl. Soak vermicelli noodles in water for about 10 minutes until soft, then drain and set aside. Scramble the eggs and keep them ready for mixing.
- Make the Dough: In a large bowl, add all-purpose flour. Gradually stir in hot and warm water until a shaggy dough forms. Transfer to a floured surface and knead for 5-7 minutes until smooth and elastic. Cover with plastic wrap and let it rest for at least 20 minutes to relax the gluten.
- Prepare the Filling: In another bowl, combine the chopped chives, scrambled eggs, softened vermicelli noodles, oyster sauce, sesame oil, salt, and black pepper. Mix thoroughly to blend flavors and ensure an even filling mixture.
- Shape the Pockets: Divide the rested dough into equal portions. Roll each into a ball, then flatten each ball into a 6-inch diameter circle. Place a spoonful of the filling in the center of each circle, fold the dough over to create a half-moon shape, and pinch edges firmly to seal tightly.
- Cook the Chive Pockets: Heat a non-stick pan over medium-high heat and add a tablespoon of oil. Place the pockets in a single layer carefully, frying each side for 3-4 minutes or until they develop a beautiful golden brown and crispy texture.
- Serve Warm: Remove from pan once cooked, drain on paper towels if needed. Serve the chive pockets warm as a snack or part of a meal with family and friends, enjoying their delightful savory taste and crispiness.
Notes
- Resting the dough is critical to achieve a tender yet crispy texture in the final pockets.
- Make sure to seal the edges tightly to prevent filling from leaking during frying.
- You can adjust the seasoning in the filling to your preference, adding more oyster sauce or pepper as desired.
- Use a neutral oil with a high smoke point for frying, such as vegetable or canola oil.
- Leftovers can be reheated in a skillet or oven to maintain crispiness rather than microwaving.
Keywords: Chinese chive pockets, chive pancakes, savory Chinese snack, pan-fried dough pockets, Chinese street food, chive egg pockets
