Recipe

Vegan Chinese Chive Pockets 韭菜盒子

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Vegan Chinese Chive Pockets ‘韭菜盒子’
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by: @woon.heng
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Follow 👉 @theveganleading 👈
Follow 👉 @theveganleading 👈
Follow 👉 @theveganleading 👈
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Recipe (makes 12 pockets)⁣
Dough⁣
300 g all purpose flour⁣
175-180 g water, room temperature start with 175g⁣
a pinch of salt⁣
Filling⁣
½ lb [~250g] Chinese chive – cleaned drained & finely chopped⁣
7 oz [200g] firm tofu – mashed pan fried & seasoned with salt & white pepper⁣
50 g [1.7oz] bundle mung bean thread – softened in hot water & cut into fine shred⁣
1 tablespoon toasted sesame oil⁣, 1 tablespoon light soy sauce⁣, 1 teaspoon salt, adjust to your preference⁣
1 teaspoon sugar⁣, 1 teaspoon of white pepper⁣

To make the dough, place flour, salt and water in a large bowl and mix until well-combined. Then, knead into a soft dough, for about 8 – 10 minutes. Cover and let it rest for 30 minutes.⁣
Add cooked tofu, mung bean thread noodles into the chopped chives bowl. Then season accordingly. Mix until all ingredients are incorporated.⁣
To make the pockets, dust countertop with flour and divide dough into 12 equal parts. Take one dough ball and flatten it with your palm and roll the dough into a circular disc. Place about 2 – 3 tablespoons of filling in the middle and pinch to seal.⁣
To cook the pockets, heat a non-stick/cast iron pan with a drizzle of oil. Pan-fry pockets until golden brown, for about 3 to 5 minutes, then flip and cover the pan with a lid. Continue to cook for another 3 to 5 minutes. Remove and place pockets on a baking sheet pan and cover with a towel. Serve warm with sambal oelek.
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