Chive Pancake (Chinese Chive Pocket)

レシピ

材料・調味料

cooking oil vinegar or chili sauce for serving For the wrapper 300g all-purpose flour 130g~150g boiling water For the filling 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 1/2 tablespoon sesame oil 1 teaspoon five spicy powders 1/2 tablespoon minced ginger 1 tablespoon light soy sauce 1/2 tablespoon cooking oil

作り方

1: For the wrapper
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.
For the filling

2: filling
Beat the egg in a small bowl. Heat up 1/2 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.
Assemble and frying
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.