My neighbor Mrs. Wang made some 餡餅(Chinese hot pockets) with green onion filling and they tasted pretty good, so I asked her about the dough recipe and decided to change the filling to chives since Richard loves chives. It sounds complicated but actually is a relatively simple recipe. You can change the filling to whatever ingredient you like, and most important of all, it doesn’t require baking, steaming, or pan-frying… just cook the 餡餅(Chinese hot pockets) in a clean DRY pan– Pretty much hassle free when it comes to cleaning and also much cleaner when you eat with your hand. Served hot and it’s crunchy on the outside and a bit juicy on the inside… I recommend you all to give it a try.
Chinese Hot Pocket( 餡餅) with Spicy Chives filling (makes 18 pcs):
Dough ingredients(pls note I have updated portion of oil to 1/2 tbsp):
3 cups all-purpose flour
1/4 tsp salt
1/2 tsp dry yeast
1 cup warm water
1 1/2 Tbsp oil
1/2 lb chives– chop into small size like you would with green onion
2 pcs preserved five-spice pressed tofu 五香豆干– chop into small size like you would with green onion.
2 eggs– beaten (for scrambled eggs).
1/4 lb ground pork– seasoned with salt, pepper, sesame oil, corn starch and a little water.
4 Tbsp dried shrimp skins 虾皮– rinsed.
2 cloves garlic– minced.
Seasoning: salt, pepper, chicken bouillon powder, XO sauce
In a big bowl combine flour and salt. Dissolve yeast with 1/3 cup of warm water then pour into the flour mixture while stirring it. Gradually Pour in remaining 2/3 cup of warm water to wet the flour mixture to form a dough (add a little water/flour is dough is too dry/wet). Add in the oil and knead until the dough doesn’t stick to the bowl. Transfer to a cutting board and continue kneading until the dough is soft and smooth, about 5 minutes. Put it back to the bowl and cover with plastic wrap. Let it rise for 1- 1 1/2 hrs or double in size. In the meantime prepare the filling.
- Heat the wok and make finely scrambled eggs. Set aside.
- Sauté garlic, dried shrimp skins and ground pork. Use the spatula to loose up ground pork as fine as possible. When the ground pork is cooked, add in five spice tofu.
- Put in chives, add seasoning and sauté quickly. Set aside to let cool before wrapping (I made the filling a little saltier and spicier as the flour dough will balance the taste when wrapped).
To Wrap the Filling:
- After the dough rise to double size, transfer to a lightly floured surface and knead a little bit. Divide into 18 balls. Cover the dough that you’re not working on to avoid drying out on the surface.
- Roll out 1 ball to thin circle. Scoop 2-3 Tbsp of filling onto the dough and pinch the edge carefully to seal. Face the sealed side down. Repeat this step until all finished.
- Turn the stove heat to low (mark #2 or 3). With sealed side facing down, put the hot pockets in a DRY CLEAN pan and cover the pan with a lid. Cook until the bottom side is golden brown and the surrounding edge doesn’t stick, about 5 minutes. Flip over and cook the other side for 5 minutes until golden brown.
- Remember to press down the hot pockets a little before cooking them as they will puff up during the cooking process. Don’t worry if a little oil from the filling oozes out.
- 餡餅 is best when served hot. To reheat just microwave until the interior is warm then put them in a DRY CLEAN pan so they have a crunchy skin again.
- Filling is very versatile. You can add in chopped clear noodles too. For those who can’t stand the heat you can skip the XO sauce.