Appetizers,  My Kitchen

Fried Chive Pockets 韭菜盒子

Fried Chive Pockets 韭菜盒子

Fried Chive Pockets are popular appetizers in northern part of China. They are wonderful comfort food. They almost always contain chives and scrambled egg. You can add shrimp, dried shrimp, pork, or bacon. I added salty pork, potato starch vermicelli and woodear.

Chinese chives are flat and broad-leafed. They may also be called Chinese Leek. They have a mild garlic smell. Though very strong while raw, the smell becomes sweeter and mellower once cooked. Add 1 tsp of kosher salt into chopped chives and give them some good squeezes. This help to cure/“cook” the chives.

Chop salty pork into small pieces and stir fry. Discard the liquid and set aside. Scramble eggs and chop them into little pieces as well. Soak woodear and Chinese vermicelli in warm water till they are soft, chop into small pieces.

To make the dough, stir hot water into flour till they look flaky. Boiling water scald the dough, half cooking it, which renders a softer dough. Add in cold water and knead the dough into a ball. Don’t worry the dough doesn’t look nice and smooth at this point, after it rests for half an hour, knead again and it will be very smooth. Divide dough into 8 equal pieces. Use a rolling pin, roll out the dough to circles. Put 3 tbsp of mixture on the dough, fold in half and seal the edge.

Over medium heat, add a tbsp of oil into non stick pan. Fry each side covered for 4 to 5 minutes or till golden brown.

Leftover pockets can be stored in refrigerator for a day or two and reheat over medium heat. They can also be frozen for up to a few months. 

Don’t want to make dough? Well that’s easy, use spring roll wraps! They come out nice and crispy.

Chive Pockets

Course Appetizer, Main Course
Cuisine Chinese
Keyword chive pockets
Servings 8 Servings


  • 220 G Flour
  • 100 ml Boiling water
  • 50 ml Cold water
  • 1 Cup Chinese chives Chopped
  • 2 Eggs
  • 3 Oz Salty pork Diced
  • 5 Woodear Soak to soften and then chop
  • 2 Oz Potato starch vermicelli Soak to soften and then chop
  • 1 Tbsp Sesame oil
  • 2 Tbsp Oil for frying the Pockets
  • Salt and pepper to taste


  1. Pour hot water into flour and stir till flaky texture; add cold water and knead to form dough; let dough rest for at least 20 minutes and knead again till smooth; divide into 8 pieces 

  2. Cut chives and cure with 1 tsp of salt 

  3. Scramble eggs, stir fry salty pork and discard liquid

  4. Chop woodear and potato noodle into smaller pieces 

  5. Mix all items, add salt pepper to taste; add sesame oil and mix well 

  6. Roll out dough into round thin pie, add 3 tbsp of filling on top. Fold in half and seal the edge 

  7. Over medium heat, add oil to non stick pan, fry covered 4, 5 minutes each side or till golden brown

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