Chive Pockets 韭菜盒子
A must-do when we visit London is to eat at Sanbao Chinese Kitchen in Hammersmith. We discovered it when we were wandering around the quaint neighbourhood years ago, and have since made it a regular stop when we visit our London family.
Makes 12-14 pockets
Bao Dough Ingredients:
- Cake flour 320g (I mixed 260g plain flour with 60g potato flour/starch)
- 1 tsp yeast
- 1 Tbsp sugar
- 150ml milk (and a little more if the dough is too dry)
- 15ml vegetable oil
- pinch salt
- 6 eggs
- about 100g koo chye
- 2 cloves garlic
- vegetable oil for frying
Making the Dough:
- Mix all the ingredients together. Knead until smooth & elastic.
- Let the dough rest in a bowl for about 20min.
- Flour your work surface well. Divide into 12-14 balls (depending on the size of the pockets desired)
- Roll out each ball into a circle until about 1mm thick.
- Keep covered with a damp towel.
Cooking the Filling:
- Mince the garlic.
- Finely chop the koo chye.
- Beat the eggs together.
- Fry the garlic & koo chye for a few minutes, until the koo chye is soft.
- Remove from heat.
- In another pan, scramble the eggs. Turn off the fire and mix in the cooked koo chye.
- Leave to cool.
Putting it together:
- Use “curry puff” method to fill the pockets (see video below).
- Cover with a damp cloth to prevent the pastries from drying out.
- Pan fry both sides of each pocket in vegetable oil.
- Drain on paper towels.
- Enjoy with your favourite chilli sauce.