These Chinese chive and egg pockets are a more traditional Chinese recipe that I grew up loving. They are so much easier to make than dumplings or bao zi’s, but they are still packed full of flavor!
I love making these because it only requires 6 ingredients and 1 hour of your time! The dough is super simple and it is only made of flour, water, and salt. The filling is made out of eggs, Chinese chives, and glass noodles!
Here are some other traditional Chinese recipe on my site:
Key ingredients for these Chinese Chive and Egg Pockets
- Nira chives or Chinese chives
- One of the main ingredient in these pockets are Nira chives, better known as Chinese chives. These can only be found in an Asian grocery store because they are mostly used in Chinese dishes! Nira chives have a more garlic flavor as compared to an onion flavor. If you can’t get your hands on these chives then I would suggest using regular chives!
- Vermicelli mung bean noodles
- This is another important ingredient for the filling. It adds the best chewy texture.
- Eggs
- Eggs are the main source of protein for this recipe. I like to heavily salt the eggs and then no salt to the rest of the filling!
- Flour
- I used organic unbleached all purpose flour to make the dough!
- Salt
- Salt is super important for the dough because it makes it extra stretchy, and it is easier to fold the pockets!
Chinese Chive and Egg Pocket
These Chinese chive and egg pockets are a more traditional Chinese recipe that I grew up loving. They are so much easier to make than dumplings or bao zi's, but they are still packed full of flavor!
Ingredients
- ⅓ lb Nira (Chinese) chives
- 6 large eggs
- 2 oz mung bean vermicelli noodles
- 1 tsp salt
- 1 tbsp olive oil
Dough
- ½ tsp salt
- 2 cups all purpouse flour
- 1 cup warm water
Instructions
- Start by soaking the vermicelli noodles in some water.
- Then make the dough by mixing together the salt, flour, and warm water. with a wooden spoon or chopsticks. The finish by kneading with your hands for 1-2 minutes. Cover and let rest for 30 minutes.
- Heat up a large pan with the olive oil. Scramble the eggs and add in the salt. Pour the egg mixture into the pan and scramble. Make sure you get the eggs as small as possible!
- Boil some water and cook the vermicelli noodles for 3-5 minutes. Once they are done cooking rinse them with cold water. Then chop them up into small pieces.
- Finely dice up the chives.
- In a large bowl combined the eggs, noodles, and chives.
- Sprinkle your work surface with some flour. Knead all the doughs for an additional 1-2 minutes. Form the mixture into a log shape about 1 inch in diameter.
- Cut the log into individual wrappers (about 1 inch long). Roll each piece into an ovular shape.
- Once the wrappers are done, place the filling in the center of the wrapper and fold wrapper over the filling and pressing the two sides seams in.
- Heat up a large frying pan and add in some olive oil. Place the pockets into the pan and cook on each side for 3-4 minutes or until golden brown.
- Enjoy!
