Chinese Chive Pockets
Yields: 2.5 Servings
Recipe, Photo, & Styling by Tammy Griffin | For Food and Forests
“Traditionally made with egg, effortlessly made vegan by swapping the egg for tofu scramble- even easier, use @hodofoods new vegan All-Day Egg Scramble! If you want to cut out another step, you can skip the homemade dough & use raw tortillas found in the refrigerated section at most grocery stores” - Tammy Griffin
Ingredients
Dough
(Note: You may substitute raw tortillas if you don’t want to make your own dough.)
½ tsp salt
2 cups all purpose flour
1 cup warm water
Filling
1 (8 oz) box Hodo All-Day Egg Scramble Locate Product →
1.5 oz mung bean vermicelli, soaked until soft and chopped
½ cup garlic/Chinese chives, finely chopped
½ tsp salt
1 tsp Chinese 5 Spice
¼ tsp white pepper
1 tsp sesame oil
Use the recipe card below to print-out and make at home!
Instructions
Mix the dough ingredients together with chopsticks or a wooden spoon to form a dough. Turn out onto a floured surface and knead by hand for 1-2 minutes. Cover and rest for 30 min - 1 hour.
Mix the filling ingredients in a large bowl to combine.
Divide the dough into 12 equal pieces. On a flat and floured surface, roll each piece into an oval. You can help the process by placing the piece in the palm of your hand, using your thumbs to shape the dough.
Place about 1-2 tablespoons of the filling in the center and fold over. Pinch together the sides to seal & lightly brush with a little bit of oil. Repeat.
Pan fry, covered over medium heat about 3-4 minutes per side until golden brown. Best enjoyed fresh!
Chinese Chive Pockets
Ingredients
- ½ tsp salt
- 2 cups all purpose flour
- 1 cup warm water
- 1 (8 oz) box Hodo All-Day Egg Scramble Locate Product →
- 1.5 oz mung bean vermicelli, soaked until soft and chopped
- ½ cup garlic/Chinese chives, finely chopped
- ½ tsp salt
- 1 tsp Chinese 5 Spice
- ¼ tsp white pepper
- 1 tsp sesame oil
Instructions
- Mix the dough ingredients together with chopsticks or a wooden spoon to form a dough. Turn out onto a floured surface and knead by hand for 1-2 minutes. Cover and rest for 30 min - 1 hour.
- Mix the filling ingredients in a large bowl to combine.
- Divide the dough into 12 equal pieces. On a flat and floured surface, roll each piece into an oval. You can help the process by placing the piece in the palm of your hand, using your thumbs to shape the dough.
- Place about 1-2 tablespoons of the filling in the center and fold over. Pinch together the sides to seal & lightly brush with a little bit of oil. Repeat.
- Pan fry, covered over medium heat about 3-4 minutes per side until golden brown. Best enjoyed fresh!
