Chinese language chive pockets/dumplings ‘韭菜盒子’ with crispy, chewy crust & a flavorful fi…

Chinese language chive pockets/dumplings ‘韭菜盒子’ with crispy, chewy crust & a flavorful filling. By woon.heng ⁣⠀
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Recipe (makes ~9 palm dimension pockets)⁣ 🌱Filling components⁣⠀
~ half – 3/four lb Chinese language chive – cleaned, drained & finely chopped⁣⠀
~ 8oz agency tofu – mashed, pan fried & seasoned with salt & white pepper⁣⠀
~ 1 bundle mung bean thread – softened in sizzling water & minimize into wonderful shred⁣⠀
~ 1 tablespoon toasted sesame oil⁣⠀
~ 1 half teaspoons salt (regulate to your desire)⁣⠀
~ 1 teaspoon natural sugar⁣⠀
~ just a few shakes of white pepper⁣⠀
🌱Dough components⁣⠀
~ 2 3/four cups all objective flour⁣⠀
~ half cup sizzling boiling water⁣⠀
~ 1/four cup chilly water⁣⠀
~ pinch of salt⁣⠀
✅To make the dough, place flour & salt in a mixing bowl, then regularly pour in boiling water into the dry components whereas stirring constantly utilizing a spatula/chopsticks. ✅Proceed including chilly water & knead right into a tender dough, then let relaxation for 30 minutes, coated.⁣⠀
✅In the meantime, place chopped chive, mung bean thread & mashed tofu in a bowl. Season accordingly with toasted sesame oil, salt, sugar & white pepper (regulate style accordingly).⁣⠀
✅To make the pockets, mud countertop with flour & divide dough into 9 items. Flatten each along with your palm & roll it right into a round disk by retaining the center barely thicker than the facet. Fill every dough with fillings & pleat to seal by pinching the facet.⁣⠀
✅In a heated non-stick/forged iron pan with a drizzle of oil, toast pockets till golden brown on all facet over low-med warmth (coated). Serve heat with sambal oelek.⁣