Chinese Chive Pockets, or Chinese chive boxes, Jiucai Hezi (韭菜盒子）, are delicious pockets (dumplings) filled with a fragrant mixture of Chinese fresh chives, scrambled eggs, seasonings, and other ingredients. These pockets are crispy on the outside and bursting with flavor on the inside. They are perfect as a quick snack or even a main course. Making Chinese Chive Pockets is an absolute joy for me. In this blog post, I'll show you everything you need to know how to make these mouthwatering pockets at home.
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Simple ingredients
You will need a few simple ingredients to make delicious Chinese Chive Pockets:
For the dough:
- All-purpose flour
- Water: When making the dough for Chinese chive pockets, I used half warm water and half hot water. This ratio helps achieve the desired dough texture, which is easy to handle and has a pleasant, slightly chewy texture when cooked.
For the filling:
- Chinese chives (jiu cai): Chop the chive into very small pieces. The aromatic flavor and crisp texture are the signatures of Chinese chive pockets!
- Oil: for frying.
- Vermicelli noodles: They add a tender, slightly chewy texture to the filling, a "must-have" ingredient.
- Eggs: scrambled. It adds richness and a fluffy texture to the filling.
- Oyster sauce: For the savory, umami flavor.
- Sesame oil: For the nutty aroma and flavor.
Dipping sauce (optional):
- Soy sauce
- Rice vinegar
- Sesame oil
Step-by-step cooking instructions
Prepare: Rinse the chives thoroughly to remove dirt or debris, and pat them dry with a kitchen towel. Chop the chives into small pieces and transfer them to a bowl. Add the vermicelli noodles to a bowl of water and let them soak for a few minutes until they are soft. Scrumble the eggs and set aside.
Preparing the dough: Combine the all-purpose flour in a large mixing bowl. Slowly add warm and hot water while stirring with a fork or chopsticks until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead in a circular motion until smooth. This should take about 5-7 minutes. Cover the dough with plastic wrap and let it rest at room temperature for at least 20 minutes. This helps to relax the gluten and makes the dough easier to roll out.
Preparing the filling: In a large bowl, combine the chopped Chinese chives, scrambled eggs, oyster sauce, sesame oil, salt and black pepper. Gently mix the ingredients until they are well combined.
Assembling the chive pockets: Divide the dough into equal pieces and roll each into a ball. Roll each dough ball into a thin circle about 6 inches in diameter using a rolling pin. Place a generous spoonful of the filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape, and pinch the edges together using your thumb and index finger to seal it. Place the filled chive pockets on a baking sheet lined with parchment paper to prevent sticking.
Cooking the chive pockets: Heat a non-stick pan or a large frying pan over medium-high heat and add cooking oil. Place the chive pockets in the pan in a single layer, and cook until golden brown on each side and cooked through, about 3-4 minutes per side.
Serve and enjoy your homemade Chinese chive pockets!
Serving suggestions and accompaniments
When it comes to serving and enjoying Chinese Chive Pockets, they are delicious if you serve them alone without sauce! You can also pair them with a delicious soy sauce-based dipping sauce made from soy sauce, vinegar, and sesame oil. If you like spicy food, add some hot sauce or spicy oil for a spicy kick.
You can also serve them with a refreshing salad or any type of congee to create a more substantial meal.
Variations
- Vegan version: To make these vegan Chinese chive pockets vegan, replace the scrambled eggs with firm tofu crumbles and the oyster sauce with vegan-friendly oyster sauce.
- Gluten-free: Use gluten-free flour to make the dough for a gluten-free version.
- Filling variations: Feel free to experiment with different filling ingredients, such as dried shrimp or shiitake mushrooms, to suit your preferences.
Storing and reheating leftovers
Remember, Chinese Chive Pockets are best enjoyed fresh and hot, so try to consume them within a day or two of making them. If you find yourself with any leftover Chinese Chive Pockets (although they are so delicious, it's hard to resist eating them all!), I recommend placing them in an airtight container and refrigerating them. Store any leftover chive pockets in the refrigerator for up to 3 days. To freeze, place the pockets in a freezer-safe bag in a single layer and store for up to 2 months.
When it's time to reheat, you can either pan-fry them again over medium-low heat until warmed through or heat them in the air fryer for a few minutes. They taste just as good the next day!
Final thoughts
Chinese Chive Pockets are a versatile and delicious addition to any meal. The fresh chives and the rest of the savory fillings make a burst of flavor in every bite. With this easy recipe, you can enjoy the authentic flavors of Chinese food in the comfort of your home. I love making these Chinese chive pockets. They are delicious, versatile, and incredibly satisfying. Plus, they are a great way to use up leftover ingredients.
Let me know how your chive pockets turned out! Until next time, happy cooking!
FAQs
Absolutely! You can make the dough ahead of time and store it in the refrigerator for up to 24 hours before using it.
Yes, you can make smaller-sized chive pockets for bite-sized snacks or appetizers. Just adjust the amount of filling accordingly.
Chinese chive pockets can be a healthy option when made with fresh ingredients and cooked in a moderate amount of oil. They are packed with chives' nutrients and can be part of a balanced diet.
Old Fashioned Chinese Chive Pocket Recipe (韭菜盒子)
Ingredients
- 1 pound chive
- 4 cups all-purpose flour
- 1 and ¼ cup water half hot, half warm
- 1 tablespoon oil for frying
- 1 cup vermicelli noodles about 2 small packs
- 6 eggs
- 2 tablespoons oyster sauce
- 2 tablespoons sesame oil
- salt and black pepper to taste
Instructions
- Prepare: Rinse the chives thoroughly to remove dirt or debris, and pat them dry with a kitchen towel. Chop the chives into small pieces and transfer them to a bowl. Add the vermicelli noodles to a bowl of water and let them soak for a few minutes until they are soft. Scrumble the eggs and set aside.
- Preparing the dough: Combine the all-purpose flour in a large mixing bowl. Slowly add warm and hot water while stirring with a fork or chopsticks until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead in a circular motion until smooth. This should take about 5-7 minutes. Cover the dough with plastic wrap and let it rest at room temperature for at least 20 minutes. This helps to relax the gluten and makes the dough easier to roll out.
- Preparing the filling: In a large bowl, combine the chopped Chinese chives, scrambled eggs, oyster sauce, sesame oil, salt and black pepper. Gently mix the ingredients until they are well combined.
- Assembling the chive pockets: Divide the dough into equal pieces and roll each into a ball. Roll each dough ball into a thin circle about 6 inches in diameter using a rolling pin. Place a generous spoonful of the filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape, and pinch the edges together using your thumb and index finger to seal it. Place the filled chive pockets on a baking sheet lined with parchment paper to prevent sticking.
- Cooking the chive pockets: Heat a non-stick pan or a large frying pan over medium-high heat and add cooking oil. Place the chive pockets in the pan in a single layer, and cook until golden brown on each side and cooked through, about 3-4 minutes per side.
- Serve: Serve and enjoy your homemade Chinese chive pockets!
Gloria says
The chives in my garden are growing like crazy. It is a rainy day here. Looks like I am going to have some fun in the kitchen today.
veenaazmanov says
My first attempt to this flavorful recipe. Thanks for all the detailing. Definitely yummy and delicious snack option.
Veronika says
These were so delicious! We made them for lunch with a small salad but I'm sure they'll make a great starter or snack as well!
Tammy says
These look SO good! I've never had them before but I would love to make these. Such a fun treat and so delicious 😀
Juyali says
Loved this recipe. They are similar to our empanadas, but with a much more savory taste. The crispy exterior and flavorful filling made these absolutely delicious. They made a very nice snack!
Jacqueline Debono says
I so enjoyed making these chive pockets. They are very different to things I normally cook but they turned out so well and were seriously tasty!
Lauren says
These chive pockets were very tasty! I do want to make another batch to freeze so I can make just 1-2 for a quick snack whenever I want.
Leslie says
I really like this chive pocket recipe with the soy sauce!! I love all the flavors combined. Such a fun recipe!
Molly Kumar says
These look so scrumptious and would be perfect for a snack or quick meal. Love the filing of vermicelli with eggs and chives. Will soon get the ingredients and make them for weekend