Pan-fried Chive Boxes (Chinese Chive Pies)
Golden, crispy pastry filled with a savory mixture of Chinese chives and scrambled eggs. These pan-fried delights are a classic Northern Chinese snack, perfect for breakfast or a hearty afternoon bite. Easy to replicate at home.
Ingredients
11 items- Chinese chives (garlic chives) 300 g
- Eggs 3 large
- Dried mung bean vermicelli (glass noodles) 50 g
- Dried shrimp 20 g
- All-purpose flour 300 g
- Boiling water 180 g
- Cold water 30 g
- Cooking oil 3 tbsp
- Sesame oil 1 tsp
- Salt to taste
- White pepper a pinch
Nutrition
Steps （8 steps）
Place 300 g all-purpose flour in a large bowl. Gradually pour in 180 g boiling water while stirring quickly with chopsticks to form a flaky texture. Then add 30 g cold water and knead into a smooth dough, about 5 minutes. Cover with plastic wrap or a damp cloth and rest for 20 minutes to relax the gluten.
Prepare the filling: Beat 3 eggs with a pinch of salt. Heat 1 tbsp cooking oil in a wok over medium heat, then reduce to medium-low. Pour in the eggs and quickly scramble with chopsticks until finely crumbled and golden, about 1 minute. Transfer to a plate to cool.
Wash and dry 300 g Chinese chives thoroughly, then chop into 0.5 cm pieces. Place in a bowl and toss with 1 tbsp cooking oil to coat; this prevents the chives from releasing water. Cut the soaked vermicelli into 3 cm lengths. Drain the soaked dried shrimp.
In a large bowl, combine the chopped chives, scrambled eggs, vermicelli, and dried shrimp. Add 1 tsp salt, a pinch of white pepper, and 1 tsp sesame oil. Stir well in one direction until evenly mixed. Taste and adjust salt if needed. The filling should be moist but not watery.
Knead the rested dough briefly on a lightly floured surface. Roll it into a long cylinder and divide into 10 equal pieces (about 50 g each). Flatten each piece and roll out into a 15 cm diameter circle, making the center slightly thicker than the edges. This prevents tearing.
Place one wrapper on your palm and spoon about 2 tbsp (40 g) of filling onto the center. Fold into a half-moon shape. Pinch the middle edge tightly to seal, then crimp from one end to the other with thumb and index finger to create a decorative pleated edge. Repeat with remaining wrappers. Place sealed pockets seam-side up on a floured tray.
Heat 2 tbsp cooking oil in a non-stick pan over medium heat until shimmering (approx. five hot), then reduce to medium-low. Gently place the chive boxes into the pan, seam-side down first, without crowding. Fry for about 3 minutes until the bottom is golden and crisp. Flip carefully and fry the other side for another 3-4 minutes. For a more tender filling, add 1 tbsp water to the pan and cover to steam for 1 minute, then uncover and fry 1 more minute to dry out.
Press gently with a spatula; the pockets should feel springy and the skin should be crisp and golden. The pastry may puff slightly. Transfer to paper towels to drain excess oil. Serve hot, optionally with black vinegar or chili oil for dipping.
Tips
1. Always dry the chives thoroughly after washing, and coat them in oil before mixing to avoid a soggy filling. 2. Using a half-scalded dough (part boiling, part cold water) yields a soft yet chewy wrapper. 3. Start with medium heat, then lower to medium-low to prevent the crust from burning before the filling cooks. Adding a splash of water and covering can steam the filling through. 4. Seal the pleats tightly to prevent leaks during frying. 5. Dried shrimp adds umami; you can substitute with chopped fresh shrimp or ham.
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