Chinese Chive Parcels

Servings

4

Ready In:

1hrs 30min

Calories:

374 per 2 Parcels

Good For:

Lunch, Dinner or Snacks

Inroduction

About this Recipe

By: YongXin Hu

Today, I’m going to give you one of my Dad’s most favourite recipes, the Chive Parcels (韭菜盒子)

Ingredients

For the Dough:

220g Plain Flour
100g Boiling Hot Water
30g Room Temperature Water
A pinch or 1/8 TSP of Yeast
One TBSP Vegetable or Oilve Oil
A pinch of Salt

 

For the Filling:

200g Chinese Chives
2 Spring Onion
3 Large Eggs
50g Glass Noodles
A hand full of Wood Ears
1 TBSP Light Soy Sauce
1 TBSP Sesame oil
1/4 TSP White Pepper Powder
A pinch of Salt

 

 

Nutrition

Percent Daily Values based on a 2,000 calorie diet.

  • Protien 24% 24%
  • Carbs 22% 22%
  • Calories 19% 19%
  • Total Fat 16% 16%

Step by Step Instructions

Step 1 (Make the Dough)

The first thing we are going to do is make the dough, add 220g of plain four and 100g of boiling hot water to a bowl and mix well.

Step 2

Add 30g of room temperature water to a small bowl and add a 1/8 of a teaspoon or a pinch of yeast and mix to form a few small bubbles on the surface.

Step 3

Add the yeast water to the flour, add in a pinch of salt and 1 tablespoon of Olive Oil or Vegetable Oil. Give everything a good mix until mostly combined then use your hand to knead it to form a rough ball of dough.

Step 4

Cover the bowl with cling film or a damp tea towel and leave for 10 minutes at room temperature to relax the gluten in the flour

Step 5

After 10 minutes dust your work surface with some plain flour and knead the ball of dough till it forms a smooth ball of dough this should only take a few minutes

 Place back in the bowl and cover with cling film or tea towel and leave at room temperature for 1 hour. (the dough will not rise so do not worry; we only used the yeast to give the edges a soft but crispy texture once cooked.)

Step 6 (Make the filling)

Roughly chop the Chinese Chives using the whole chive, and add them to a big bowl

Step 7

Finley chop 2 tablespoons of fresh ginger and 2 spring onions adding these to the bowl with the chives.

Step 8

Soak a few dried pieces of Wood Ear mushrooms in a bowl with boiling hot water, cover with cling film and leave for 10 min to soak

Also Soak the Glass Noodles in lukewarm water for 10 min no need to cover these.

Step 9 (Cook the eggs)

While the wood ear and glass noodles are soaking, beat 3 large eggs in a small bowl and add a pinch of salt

Using a frying pan on medium heat add in 2 tablespoons of oil.

Once the pan is warm add in the beaten eggs stirring constantly scrambling and frying the eggs at the same time, we are looking for small pieces off egg so break any big bits apart.

Once there is no liquid left turn off the pan and let the eggs cool

Step 10

After 10 minutes had passed drain the Wood Ear and Glass Noodles, finely chop both and add them to the bowl with the chives. Add the cooled eggs to the bowl as well

Step 11

Then we are going to add 1 tablespoon of sesame oil, 1 tablespoon of light soy sauce, 1 tablespoon of corn flour and finally ¼ teaspoon of white pepper powder

 Mix everything to well combine and set aside till your dough is ready.

Step 12 (Making the parcels)

After 1 hour has passed dust your work surface again with plain flour and get out the dough, knead again for a few minutes then roll to form sausage shape.

Cut the sausage shape dough in to 6 equal portions.

Step 13

Taking one of the portions of dough press down with your hand then using a rolling pin roll to a flat thin circle shape about 7” across

Step 14

Add a pinch of salt to the chive mixture bowl and give it a good mix again, at this point the chives will start to sweat and release moisture so we will need to use the mixture to fill our 6 parcels as quickly as possible

Step 15

Spoon the chive mixture on to one side of the circle of dough press down and evenly fill one half leaving a 1cm gap around the edge, this should be about 4 tablespoons of mixture

Step 16

Fold the other side of the dough over the top covering all the filling forming a half moon shape. press down around the edges to seal using the side of your thumb at the same time pressing any air out of the parcel using your other hand.

Step 17

Seal the edge by pinching between your thumb and index finger. However, if you’d like to make them a little prettier, use your thumb to pinch small pleats into the dough. Please watch the video for reference how to do this step

Step 18 (Cooking the parcel)

Add 2-4 tablespoons of oil to a frying pan ideally one that has a lid this will help cook the edges of the parcel, Brush the oil all over the pan covering all the bottom evenly.

Turn the heat down to low and place in 2 parcels at a time.

Cook the first side till it starts to go brown about 1 minute, turn over both parcels, cover the pan with the lid and cook for another 1 and a half minutes.

Turn the parcels back over the side should be a golden-brown colour, cook the first side again with the lid on for 30 seconds to 1 minute till both sides are the same colour.

Step 19 

Remove them from the pan and place on a bit of paper towel to cool slightly and remove any excess oil from the parcels.

Step 20

Now enjoy! your Chinese chive parcel.