Chive / Vegetable pockets (韭/菜盒子)

I've recently been making lots of random (and new) foods which I've been craving during pregnancy. I'm so lucky hubby isn't a picky eater and just eats whatever I cook. He's been so supportive lately so I thought to spoil him and make him something he wanted to eat for a change. Upon asking, he immediately said '盒子'. 

I had to ask him to repeat it a few times

as Ive never heard of this before - let alone eaten it. 

I didn't grow up eating Northern Chinese or Taiwanese style cuisines (mum specialises in more South East Asian) so after some painful googling and translating, I decided to come up with something that'll suit our family. 

This recipe makes roughly 10. Which would probably suit a serving of 2 people (if it were my sister and I eating). However, this turned out to be such a success, that this recipe is a one man recipe for my dear husband. 

These chive pockets are traditionally made with shrimp and garlic chives in them too. But as I don't eat either of these, I substitute it to my own preferences. Hubby likes his garlic chives so he has his ones made with those. Very versatile recipe and you can each have your own favourite veggies wrapped individually if you like. 

Double recipe if you're eating with someone like my husband...

Ingredients

Dough

300g plain Flour

15g vegetable oil

150g boiling water

50g water

pinch of salt

Filling

200g chives (I use coriander and cabbage for my portion)

1 bunch mung bean thread (冬粉 dong fen), pre-soaked 

4 eggs, scrambled into tiny bits

Seasoning mix 

2 tbs sesame oil

1/2 tsp salt

1/2 tbs soy sauce

1/4 tsp white pepper

TM Method for dough

Add Flour, salt, oil and boiled water in TM and mix 20sec/sp3

Add 50g water and mix for further 10sec/sp3

Knead 2-3 minutes

Non-TM Method for Dough

In a large mixing bowl, add the flour, salt, vegetable oil and hot water. Mix quickly with boiling water. Then add cold water and mix until forms dough. Knead it and when it comes together nicely, set aside in covered to rest while you prepare the fillings (20-40minutes). I let my Thermomix do all my mixing and kneading. 

LET DOUGH REST WHILE YOU PREPARE THE FILLINGS***

Dice the chives/veggies finely (0.5cm) into a separate bowl. Scramble and fry eggs. Then add to the chives mix. Cut the soaked mung bean threads finely (0.5cm) and add to mix. Add seasoning mix and combine well (If you have a TM, do all of these separately).

On a floured surface (or silpat mat), gently knead the dough adding more flour if needed so it doesn't stick. Divide into 10 equal portions, rolling each into a round shaped ball. Flour the balls and rolling pin so it won't stick while you roll them flat. Roll and wrap each piece individually to avoid drying out the dough. 

Spoon the filling mixture onto one half of the dough, leaving about 1cm away from the edges to allow for the dough to seal. Fold the other half over to close into a semi circle shape using your thumbs and fingers to press and seal. Try to avoid sealing in air in the pockets. I also use the a small bowl to close off/seal and trim uneven edges. 

In a well greased flat frying pan, fry both sides on low heat until golden on both sides. 

Serve and eat immediately. Enjoy them as is or with your favourite dipping sauce (Hubby likes it with a chilli, garlic, coriander, soysauce, vinegar combo).