Chinese Chive Pockets is a Chinese style dumpling filled with Chinese chive, soft scrambled eggs, minced prawns and mushrooms.
- 5 pcs medium eggs
- 1 tbsp Shaoxing wine
- 1 tsp sesame oil
- 350 g Chinese garlic chives, finely chopped
- 1/2 cup prawns, finely chopped
- 3 pcs rehydrated dried shiitake, finely chopped
- 2 tsp sesame oil
- 1/2 tsp sugar
- 1/2 tsp white pepper
- frozen spring roll wrappers
- 1 tsp cornstarch (dissolved in 1 tbsp water)
- In a bowl combine all scrambled eggs ingredients together, mix well.
- Place wok over medium high heat, add oil and once it starts to smoke pour beaten eggs and cook them while slowly mixing in a circular motion for 15 seconds. Once eggs started to solidify turn heat off, it should still be moist and not dry. Remove from wok then set it aside.
- Using the same wok over medium heat add oil then cook shiitake mushrooms, once mushrooms are slightly brown on the edges add the prawns then cook for 30 seconds. Turn off the heat and allow to cool.
- In a large bowl, combine scrambled eggs, mushroom and prawn then the rest of the filling ingredients, mix thoroughly. Set it aside.
- Prepare the pastry, using a double layer spring roll, place a heaping 1/4 cup of filling in the middle then fold the edges to form like a box. Secure the boxes with a cornstarch slurry then set aside seam side down, do it with the rest of the remaining filling.
- In a non-stick pan, add a little bit of oil then in medium low heat cook the chive boxes for 3 minutes on each side, with the frying pan covered. Remove the lid then continue to cook for a minute on each side or until pasty is golden brown and crispy.
- Remove from pan then serve while hot.