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Chive Egg Pockets Recipe

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Chive Egg Pockets are delightful Chinese-style savory pancakes filled with a mixture of fresh garlic chives and beaten eggs. The dough is made by combining flour with both room temperature and boiling water, resulting in a tender yet chewy texture. Each pocket is pan-fried until golden brown, making for a crispy exterior and a flavorful, soft filling. Perfect for breakfast, brunch, or a light meal, these pockets are simple to make and bursting with classic flavors.

Ingredients

Dough

  • 2⅓ cups all purpose flour (plus more for rolling)
  • 1½ teaspoon salt (divided)
  • ½ teaspoon five spice powder
  • ½ cup room temperature water
  • ½ cup boiling water

Filling

  • 3 cups chopped garlic chives (divided)
  • 4 eggs (divided)
  • 4 tablespoons oil

Instructions

  1. Prepare the dough: In a heatproof bowl, mix the flour, ½ teaspoon salt, and five spice powder. Pour the room temperature water over half the flour mixture and stir with chopsticks or a spatula until a shaggy dough forms. Separately, mix the boiling water with the other half of the flour mixture until combined.
  2. Knead the dough: Once both doughs are cool enough to handle, combine them and knead for 8 minutes until smooth, adding flour if the dough is too sticky. Cover the dough with an overturned bowl and let it rest at room temperature for 30 minutes.
  3. Divide and roll the dough: Cut the dough into 4 equal portions. Knead each portion briefly, then roll it out into a large circle about 11-12 inches in diameter.
  4. Prepare the filling and assemble: Mix ¾ cup chopped chives with ¼ teaspoon salt and beat 1 egg into the mixture. Spread this evenly over half of the rolled dough circle, leaving a ½ inch border. Fold the dough over to create a half-moon shape and press the edges to seal.
  5. Cook the pockets: Heat a nonstick pan over medium to medium-high heat and add 1 tablespoon of oil. Fry each chive egg pocket on both sides until golden brown and cooked through, about 3-4 minutes per side. Repeat the filling and cooking process for the remaining dough and ingredients.
  6. Serve: Once all pockets are cooked, serve warm and enjoy the savory combination of chives and egg encased in a crispy, chewy pancake shell.

Notes

  • You can adjust the amount of five spice powder to your taste or omit it for a simpler flavor.
  • If the dough is too sticky during rolling, dust with a little more flour to prevent sticking.
  • Use a nonstick pan for best results and to avoid tearing the pockets when flipping.
  • These pockets are best served fresh but can be reheated in a pan or oven for a crisp texture.
  • Substitute garlic chives with regular chives or green onions if unavailable, although the flavor will be milder.

Find it online: https://miracooking.com/chive-egg-pockets-recipe/