This is a Chinese style pan-fried chive pancake with chive and scrambled egg as filling, known as Jiu Cai He Zi (Chinese chive pocket) in Chinese.
Previously I made Chinese scallion pancake which is a street food which is quite popular. Personally I eat those scallions pancakes mostly for breakfast. With a cup of soy milk, it is so warm. We call the chive pancake (Jiu Cai He Zi)韭菜盒子 meaning chive pocket. Besides chive, cabbage is also a common ingredient to make this type of pancakes.
Firstly we need to make the filling. Mix chopped chive and scrambled egg. Add salt, soy sauce, and dried small shrimp to make the fresh filling. Since chive contains water, after pan-frying, we will get a juicy fillings.
To fold the pancakes, use your thumb and index finger to spread a thumb size round from the edge of the wrapper and then fold the round part back. Repeat the process until the whole pancake is sealed. Then pour some oil in pan, add place the pancakes in. Use slow fire to pan-fry.
For smaller ones, you can pan-fry over medium fire firstly and then slow fire until both side becomes golden-brown. For larger ones, sprinkle some water and cover the lid to make sure the inner filling is cooked well.
It can be served with vinegar or chili sauce preferred.
- 1 tablespoon cooking oil
- vinegar or chili sauce for serving
- 300g all-purpose flour
- 130g~150g boiling water
- 8 oz. fresh chive, remove the hard ends and chopped into small pieces (any question, check note 2)
- 3 middle size eggs
- 1 tablespoon dried small shrimps
- 1 teaspoon salt or as needed
- ½ tablespoon sesame oil
- 1 teaspoon five spicy powders
- ½ tablespoon minced ginger
- 1 tablespoon light soy sauce
- ½ tablespoon cooking oil
- Prepare the flour in a large bowl. Pour the water slowly to the bowl with flour and stir with a chop sticker. Stop adding water when there is no more extra dry flour. Set aside to cool down.
- Then knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky.Cover the bowl and let the dough rest for around 20 to 30 minutes.
- Knead the dough for another 5 minutes and then shape it a long log around 2 inches in diameter.
- Scatter some flour on your operating board and cut the log to 12 small equal portions. Roll each portion to thin around wrapper.
- Beat the egg in a small bowl. Heat up ½ tablespoon cooking oil in pan and stir-fry the egg. Cut the eggs into small pieces.
- In a large bowl, mix chive with egg pieces and dried small shrimps. Add salt, sesame oil, ginger and light soy sauce to make the filling.
- Fold the pancakes one by one.
- Heat up 1 tablespoon of cooking oil in pan. Fry one side to golden-brown over medium fire and then turn them over and slow the fire to fry until both sides becomes golden brown. You need to turn over several times during the process.
- (For larger ones)Fry one side until golden brown and them sprinkle some water and cover the lid for 40-60 seconds. Continue frying the second side until both side becomes golden-brown. Turn over from time to time during the process.
The amount of 8 oz. fresh chive is an usual amount I use for this recipe. It is around 220 grams. We remove the hard ends and then cut the tender parts into small pieces. So please do not double about the amount as we do not add meat in the filling and we will end up with 12 chive pockets. And each pocket consume large amount of filling. If you feel this is really too much, you can reduce it to 150g or around. The dish is named as chive pocket as chive is the main ingredient, not flavoring ingredient.