Vegetable (dumpling) pockets (菜盒子)

This is a revised version of my 'Chive / Vegetable pockets (韭/菜盒子)' recipe .

This recipe is suited to my palate as the other was really catered to dear hubby's.

This portion is also more suited to cater for our family too :)

As you can see, the filling is quite versatile and can be adapted to suit your preferences. Here is something I like. 

Ingredients

Dough

600g plain flour

300g boiling water

100g water

30g olive oil 

1/4 tsp salt

Fillings

600g of preferred finely chopped veggies (coriander, cabbage, enoki etc)

3-4 bunches mung bean threads, soaked

5 spiced tofu, (6 pieces)

6-8 scrambled fried eggs (depending on preference and size of eggs)

Salt and white pepper to taste

4 tbs sesame oil 

1 tbs soy sauce, or to taste

Method

1. Place the flour in a large mixing bowl and combine with the boiled hot water. Mix quickly using chopsticks. Add the cold water and mix well and form into a dough. Gently knead then wrap the dough and let it rest covered for 20-40 minutes while you prepare the filling

TM Method for dough

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

Add 100g water and mix for further 10sec/sp3

Knead 2-3 minutes

2. Wash/prepare and chop your ingredients to a fine consistency. Combine all the fillings together in a separate bowl.

3. Gently knead the dough out on to a floured surface (or using a silpat mat) adding more flour to the outer layer of the dough to avoid sticking. Divide the dough into 20 pieces. Flatten them with your palms into round shapes so they will roll into flat circular sheets. 

4. Spoon fillings to the top half of the dough (leaving a 1cm gap from the edges) and then seal it by folding the bottom part to the top. Press down with your fingers to seal tightly. You can use a small bowl to help you tightly seal them shut (as well as giving them a neat round appearance by removing messy edges). Make sure you don't have any air sealed in the pockets

5. In a greased flat frying pan, fry the dumpling pockets on low heat. Fry well on both sides ensuring both sides are cooked, golden and fragrant. 

Serve and eat while still hot with your favourite dipping sauce.