Chinese Chive Pockets

For the Dough

• 180g all-purpose flour
• 115ml hot water

For the Filling

• 150g Chinese chives
• 50g dried mung bean vermicelli noodles
• 4 spring onions
• 2 cloves of garlic
• A thumb-sized piece of ginger
• Handful of coriander
• 2 eggs lightly beaten
• 3 tbsp cooking oil
• 1 tsp salt
• Sesame oil
• Light soy sauce
• White pepper
• Pinch of sugar

For Frying

• 2 tbsp cooking oil
• Dipping Sauce
• 1 Tbsp soy sauce
• 1 Tbsp Chili Oil
• 1 Tbsp Vinegar

• Add a pinch of salt to the flour and mix well. Now make a small well and add the hot water to the flour slowly, mixing the flour and water together until all of the flour has been picked up from the bowl. Now take it out of the bowl and knead it until it springs back when you press your thumb into the dough. Set that to the side for 15 minutes.

• While the dough rests, soak the vermicelli noodles in hot water and chop the chives, spring onion, coriander, ginger and garlic. Once they soften, drain the noodles and chop up finely. Combine all the filling ingredients into a bowl. Now mix the eggs together in a bowl and season with salt. Whisk until the whites and yolk are combined. Get a pan up to a medium-high heat, add a dash of oil, and scramble the eggs using chopsticks to make small chunks of egg. Add the egg to the filling, and season with sesame oil, light soy sauce, white pepper and a pinch of sugar. Mix well.

• Now roll out the dough into a long sausage. Section into dough balls the size of a fist. Now take each ball and roll out into a circle. Add the filling onto one half of the circle, and fold the other half over. Now roll the sides up, crimping all the way around to seal in the filling.