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Let sit for 5 minutes or until the yeast is bubbling up. Option 1 - use a stand mixer: Add the flour into the mixing bowl and pour the water into the center. Mix on low with the dough hook until a shaggy dough forms. Keep mixing and gradually turn the speed to 3, until the dough is smooth and elastic, 15 minutes or so.
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Whisk egg well with a small pinch of salt. Set aside. Heat your wok firstly and pour in oil, heat oil until smoky. Stir the egg liquid a few times and pour in the wok. Wait for 2-3 seconds and then use chop stickers to separate the egg into small pieces. Add chives in, give a big stir fry until the chives are almost softened.
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Make the dough: Place 2 1/2 cups all-purpose flour, 1 teaspoon kosher salt, and 1/2 teaspoon granulated sugar in a large bowl and whisk to combine. Microwave or heat 3/4 cup water until hot to the touch but not boiling (about 180ºF). While whisking constantly, slowly pour into the flour mixture.
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Heat 1 to 2 tablespoons of oil in a large nonstick frying pan over medium heat until hot. Pan fry the Chinese chive pockets until the bottom turns golden brown, 2 minutes or so. Turn to the other side and fry until golden brown. If the pan starts to smoke, turn to medium-low heat.
Chinese Chive Pocket(Pancake) China Sichuan Food
Mix the Chinese chives with the meat. Break a large egg in and mix well. Add 1 tablespoon of sesame oil and mix again. This completes the filling for the jiu cai he zi. Take the dough out of the bowl after resting. The dough should be relatively soft by now. To test for softness, press a finger into the dough.
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Beat the egg in a small bowl. Heat up ½ tablespoon cooking oil in pan and stir-fry the egg. Cut the eggs into small pieces. In a large bowl, mix chive with egg pieces and dried small shrimps. Add salt, sesame oil and light soy sauce to make the filling.
Chive Pancake Jiu Cai He Zi China Sichuan Food
Chinese chive pockets (韭菜 盒子, Jiu Cai He Zi) are a common dim sum dish and street food. The difference between chive pockets and dumplings is that chive pockets are much larger, have a thinner wrapper, and have more filling. This change results in a lighter dish that works both as an appetizer and a main course.
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Finely chop chives. Soak vermicelli noodles in hot water for 5 minutes. Rinse under cold water until pliable. Chop into small pieces. Heat up oil in a wok then fry eggs (see note 3). Coarsely chop the egg. Put chive, noodles and egg into a mixing bowl. Stir in salt and ground Sichuan pepper/Chinese five-spice powder.
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Wash, rinse the chive well multiple times, and let the water drain. Crack the egg into a bowl, and add 1/4 tsp salt and 1/4 tsp black pepper. Use an egg whisk to blend well. Chop the chive very finely, as fine as you can. Turn the heat to medium and heat a hard anodized frying pan for 1 minute and add 1 tbsp avocado oil.
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The current obsession with ramps, those wild leeks that go for a premium in farmers' markets and gourmet food stores, had me thinking about my own favorite garlick-y, leek-y vegetable: Chinese chives, or jiu cai. Though Chinese chives resemble the more recognizable chives used as herbs, the former are substantial and leafy, which places them squarely in the vegetable rather than the garnish.
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Prepare the filling: Chop the Chinese chives into 1/2-inch pieces and place in a bowl. Sprinkle the salt over the chives and mix to evenly distribute. Let sit for 15 minutes. Squeeze the liquid out of the chives. Discard the liquid and place the chives in a bowl with the ground pork, soy sauce, and sesame oil.
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Finished pancakes should be about 5 inches in diameter. Repeat with the rest of the dough pieces, making 8 onion pancakes. Heat a non-stick skillet over medium heat, and brush with vegetable oil. Pan-fry each pancake in the hot skillet until golden brown on both sides, about 5 minutes per side. Cut into wedges and serve warm.
Chinese Chive Pocket (Pancake) China Sichuan Food
Fry the Chive Pancakes. Place a non-stick pan over medium heat. Drizzle or brush a generous amount of cooking oil into the pan, ensuring it evenly coats the surface. Once the oil is heated, ladle a portion of the chive batter into the pan. Use a spatula to flatten and shape the batter into a round pancake, approximately 1/2 inch thick.
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1| Prepare dough: Stir dry ingredients together. Add water gradually until it forms a workable dough. If it is too dry, add more water. Knead until soft, not sticky, and bounces back to the touch. 2| Cover with plastic wrap and rest for 30 minutes. 3| Heat up a non-stick pan and brush lightly with oil.
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Reheat the wok in the heated wok add the oil. Fry the pancakes on both sides to get a golden color. Sauce / dip: Put sweet chilli sauce in a bowl, add chopped spring onion, soy sauce and water. Stir to combine. Cut the pancakes in half and serve warm with the sauce.
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Now spread each piece into a circle. Put the prepared egg stuffings in the center of each dough circle. Fold each into semicircular dumplings. Coat each dumpling with some oil and set them aside. Add ¼ cup water into a nonstick pan and cover the lid. Let this water boil and then reduce the heat to medium.
