Ingredients
Method
Preparation of the Dough
- In a bowl, combine flour and salt. Gradually add water, mixing until a dough forms.
- Knead for about 5 minutes until it’s smooth and elastic.
- Cover it with a towel and let it rest for 15 minutes.
Preparation of the Filling
- While the dough is resting, chop your Chinese chives finely and mix them with your selected optional fillings.
- Make sure to use fresh ingredients for the best flavor!
Forming the Pockets
- Divide the dough into small balls (about the size of a golf ball).
- Roll each ball out into a thin circle on a floured surface.
- Place a generous spoonful of filling in the center, fold the dough over to create a half-moon shape, and pinch the edges tightly to seal.
Frying
- Heat oil in a frying pan over medium heat.
- Carefully place the pockets in the pan, a few at a time, making sure not to overcrowd.
- Fry until golden brown on each side (about 3–4 minutes per side).
- Drain on paper towels.
Serving
- Serve warm with your choice of dipping sauces.
Notes
Store in an airtight container in the refrigerator for up to 3 days. They can be frozen for up to a month. Reheat in a hot skillet for about 5 minutes per side or in the oven at 375°F for about 10–15 minutes.