Jiu Cai He Zi roots deeply in the childhood memories of many Chinese. The steaming hot filling is wrapped in thin crust, fresh out of the pan - simple ingredients, big satisfaction.

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【Ingredients】
*This recipe yields 8 pieces of pockets and serves 2-3 persons.
- Dough
230g all-purpose flour approx. 1.5 cup
75ml room temperature water
60ml boiling water
1/8 tsp salt
1 tbsp oil

- Filling
250g Chinese chives
3 eggs (or 150g firm Tofu for Vegan option)
10g dried glass noodles or vermicelli
2 tbsp toasted sesame oil
1/8 tsp five-spice powder
1 hint of white pepper powder
0.5~1 tsp salt

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【Instructions】
- Dough
1. Add flour into a mixing bowl. Divide the flour into two parts. Add 75ml cold water into half of the flour and 60ml hot water to the other half.
2. Separately mix water and flour in each part, then combine the two parts. Add 1/8 tsp salt and 1 tbsp oil to the mixture. This half-half method guarantees the wrappers to be easily spreadable and maintains a soft and moist texture.
3. Knead to form a dough. Rest for 20 minutes to let the flour absorb water.
4. After 20 minutes, knead the dough to form a smooth surface. It will take about 3 minutes. Rest for another 30 minutes. Use this time to prepare the filling.
5. After 30 minutes, divide the dough into 8 small pieces. Take 1 small dough, press down over the cutting side to flatten it. Use a rolling pin to roll up and down over the dough until you get a 1 mm thick wrapper.
- Filling
1. Wash 250g Chinese chives and get rid of access water. Chop into 3 mm pieces.
2. Soak 10g dried vermicelli with boiling water for 5 minutes. Drain and roughly chop into small pieces.
3. Tender scramble 3 eggs and let cool completely before mixing with chives, to avoid heating the chives before cooking.
4. Add 2 tbsp sesame oil and mix well with chopped chives. The sesame oil will provide more taste and coat the chives so the filling will not become watery after mixing with salt later on.
5. Mix the chopped vermicelli and eggs with chives. Season with 1/8 tsp five-spice powder, a hint of white pepper powder, and ½~1 tsp salt, then mix well.
- Assemble
1. Load and spread 4 tbsp filling onto half of a wrapper. Gently lift the other half and cover the filling to form a semicircle.
2. Press down the edge to seal the pocket. Leave a small opening in the end, press out air and close it.
3. Optionally, you can crimp the edge by pinching and twisting it or create your style with a fork, as I did in the video.
- Cook
1. Put a pan on medium-low heat. Add 2 tbsp oil to the pan.
2. Lay the pockets onto the pan and sear for 1 minute. Then flip over and sear for 2-3 minutes, cover with a lid. Turn back over and cook for another 1-2 minutes. Keep an eye on the bottom side to avoid burning it.
3. When both sides are golden with a few crispy bits, done!


Thanks for watching.
Rice Killer
#韭菜盒子 #Chinesefood

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