Story: Pan-Fried Chinese Chive Pockets
Episode: 02
Presenter: Brendan Pang
Air Date: 27th of August 2022

Trev showed you how to grow it and now Chef Brendan Pang is going to show you how to cook with it, see what some home-grown garlic chives can be whipped up into!

Pan-Fried Chinese Chive Pockets

Ingredients:

Dough

• 300g plain flour
• ¼ tsp salt
• 150ml water
• Cornstarch for dusting

For the filling

• 150g garlic chives, finely chopped
• 50g mung bean vermicelli
• 4 eggs, lightly beaten
• 2 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp salt
• Pinch of Chinese five spice

To cook

• Grapeseed oil

Method:

1. To make the dough, combine flour and salt in a large bowl. Slowly pour in water whilst mixing with a pair of chopsticks. Use your hand to mix until the dough is starting to come together. Turn onto your workbench and knead until smooth, about 15 minutes (you can use a mixer). Cover and rest for 30 minutes.
2. To make the filling, soak vermicelli noodles in hot water for 5 minutes. Rinse under cold water until pliable. Chop into small pieces.
3. Heat up oil in a pan and then fry eggs. Chop roughly.
4. To a mixing bowl add chives, noodles and egg into a mixing bowl. Stir in oyster sauce, sesame oil, salt and Chinese five spice.
5. Roll out dough into 12 portions and fold pockets.
6. Pan fry on medium heat with a little oil until both sides are golden.

Equipment List
Large mixing bowl, Medium mixing bowl, Jug for water, Kettle, Pan for frying egg, Small rolling pin, Non-stick pan for frying, Tongs, Tray, Knife and chopping board, Spoons and forks, Digital scales, Measuring spoons.

Enjoy!