Jiucai hezi (韭菜盒子)
China
Pan-fried flat dumplings with aromatic Chinese chives, tender eggs and springy vermicelli. The pies turn out crispy with a golden crust and juicy filling.
Ingredients
- 360 g flour
- 240 ml water
- 4 pcs egg
- 50 g stressed vermicelli
- 170 g Chinese chives
- 5 tbsp vegetable oil
- 1 tsp salt
- 0.25 tsp ground Sichuan pepper
Steps
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Mix flour and hot water until small lumps form.
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Cool the dough and knead a soft, smooth dough.
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Cover the dough with plastic wrap and let it rest for 15 minutes.
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Heat a pan, add 1 tbsp vegetable oil, pour in beaten eggs and quickly scramble them, then cool and finely chop.
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Cool the eggs and cut them into small pieces.
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Soak the vermicelli in hot water for 5 minutes, then rinse with cold water and finely chop.
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Combine the chopped Chinese chives, vermicelli and eggs, add salt and ground Sichuan pepper, and mix thoroughly.
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Divide the dough into 12 equal parts.
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Roll each piece into a circle about 15 cm in diameter, place the filling in the center, fold in half and seal the edges.
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Heat a pan, add 1 tbsp vegetable oil and fry 6 pies over medium heat, covering with a lid, until the first side turns golden.
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Flip the pies and fry the second side uncovered until golden.
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Cool the cooked pies and freeze them on a lightly floured tray.
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Transfer the frozen pies to an airtight bag and store in the freezer for up to 3 months.
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To cook frozen pies, heat a pan, add 1 tbsp vegetable oil, place the pies, add 120 ml water, cover with a lid and fry until done.