The Dough

300g plain flour

½ teaspoon sea salt

180–200ml hot water

The Filling

150g Chinese chives, finely chopped

2 spring onions, finely chopped

Small handful fresh coriander, finely chopped

2 garlic cloves, finely chopped

20g fresh ginger, finely chopped

50g dried mung bean vermicelli (or rice vermicelli)

3 eggs

1 tablespoon vegetable oil (for scrambling)

The Seasoning

1 tablespoon light soy sauce

2 teaspoons sesame oil

¼ teaspoon ground white pepper

½ teaspoon caster sugar

Simple Dipping Sauce

2 tablespoons light soy sauce

2 tablespoons Chinese black vinegar (or rice vinegar)

2 tablespoons chilli oil

PREPARATION

1. Place the flour and salt into a large bowl and mix together. Gradually pour in the hot water, stirring until a rough dough forms. Knead for 5–10 minutes, until smooth and elastic. Cover and leave to rest for 15 minutes while preparing the filling. Meanwhile, soak the vermicelli noodles in hot water until softened, then drain and chop them into short lengths. Finely chop the Chinese chives, spring onions, coriander, garlic and ginger.

2. Beat the eggs with a small pinch of salt.

COOKING

3. Heat 1 tablespoon of vegetable oil in a non-stick frying pan over a medium heat.

4. Scramble the eggs into small, firm curds, then remove from the heat and allow to cool slightly.

5. Combine the chopped vegetables, vermicelli and scrambled eggs in a large bowl.

6. Season with the light soy sauce, sesame oil, white pepper and sugar, mixing thoroughly.

7. Divide the rested dough into 8–10 equal pieces and roll each into a thin circle.

8. Spoon filling onto one half of each circle, leaving a small border.

9. Fold the dough over to create a half-moon shape and crimp the edges firmly to seal.

10. Heat a frying pan over a medium-high heat with a little vegetable oil.

11. Pan-fry the pockets for 3–4 minutes on each side until crisp and deeply golden.

12. Mix together the dipping sauce ingredients and serve immediately while the pockets are hot and crispy.

School of Wok Tips

 Using hot water creates a softer, more pliable dough that's easy to roll and remains tender after cooking.

 Resting the dough allows the gluten to relax, making it much easier to roll into thin circles.

 Chop the vermicelli and scrambled eggs into small pieces so every bite has an even distribution of filling.

 Chinese chives are the star ingredient. If unavailable, combine regular chives with spring onions for a similar flavour.

FAQs

What are Chinese Chive Pockets?

Jiǔ Cài Hé Zi are traditional Northern Chinese pan-fried pastries filled with Chinese chives, eggs and vermicelli. They're a popular street food and home-cooked snack.

Can I make them ahead of time?

Yes. Cooked chive pockets can be refrigerated in an airtight container for 2–3 days and reheated in a dry frying pan until crisp again.

Can I freeze them?

Absolutely. Freeze them uncooked on a tray until firm, then transfer them to a freezer bag. Cook directly from frozen over a medium heat, allowing a few extra minutes for the filling to heat through.