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Crispy Chinese chive pockets filled with egg and chive are a savory, protein-rich snack. A fresh, vegetarian family recipe with aromatic flavor.
In a large bowl, mix 2 cups all-purpose flour with a pinch of salt. Gradually pour in 3/4 cup warm water, stirring constantly with chopsticks until a shaggy dough forms. Knead for 8 minutes on a floured surface until smooth. Cover and rest for 30 minutes.
While the dough rests, finely chop 2 cups Chinese chives and crumble 5 oz firm tofu. Heat 1 tbsp neutral oil in a skillet over medium heat, scramble 4 eggs just until set, then remove from heat.
Combine cooked eggs, chopped chives, crumbled tofu, 1 tsp salt, 0.5 tsp white pepper, and 1 tbsp sesame oil in a bowl. Mix gently to keep the texture fluffy and fragrant.
Divide the rested dough into 6 equal pieces. Roll each into a ball, then flatten into a 6-inch circle on a floured surface. Place filling in the center, fold over to form a half-moon, and tightly seal the edges by pressing.
Heat 1 tbsp neutral oil in a nonstick pan over medium-low heat. Add the pockets and cook for 3–4 minutes per side until golden brown and crispy, adjusting heat as needed to avoid burning. Serve hot.
