Chinese Chive Boxes Recipe
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- 2 portions Cellophane noodles (70 grams)
- 300g Chinese garlic chives
(i cut off the beady heads for these, but its optional)
- 280g ground pork
- 2 eggs
- 4 tablespoons dried (tiny) shrimp
- 3 grams salt [or to taste]
- 3 grams chicken powder [or to taste]
- 1/4 teaspoon sugar
- 1/2 teaspoon ground black pepper [or to taste]
- 2-3 tablespoons light sesame oil
- 2 cups flour
- 2/3 cup hot water
- 1/3 cup cold water
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How to make Chinese Chive Boxes
- Boil the cellophane noodles until they become soft and transparent. Strain and chop the noodles into small strands (1 centimemter in length). Set aside.
- Wash and chop the chives into 0.5 centimemter peices. Set aside.
- In a frying pan, cook the ground pork until done. Set aside.
- Mix the 2 eggs together and fry until done. Then chop the eggs into small pieces. Set aside.
- Set the stove on medium low heat and quickly saute the shrimp in light sesame oil (30 seconds) .
- Add in the chives, cellophane noodles, ground pork, and eggs.
- Season with salt, chicken powder, sugar, black pepper (to taste). Your filling is now ready. Set it aside while you make the dough
- In a big mixing bowl, measure out 2 cups of flour. Pour in 2/3 cup of hot water and using chopsticks/spatula, quickly mix the water and dough together until it forms clumps. If the dough is too hot to work with, let it cool for a while.
- Start kneading the dough, slowly adding cold water to it until it forms a smooth ball (you may not use up the 1/3 cup of cold water).
- Cut the dough into pieces weighing 40 grams each.Roll the dough out into a circle. Spoon the prepared filling onto the dough.
- Fold the dough in half, cutting off the uneven edges with the sides of a bowl. Pleat to seal the edges.
- Heat a non-stick saute pan over medium heat. Brush with olive oil once hot. Add in the chive boxes and pan fry about 2-3 minutes per side until it's nice and golden.
- LOW-FAT Chive Boxes (what i did)= place the chive boxes directly onto a heated non-stick pan WITHOUT any oil. Heat on both sides until the crust is crisp and golden.