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Chinese Chive Pockets

This filling is so tasty you'll want to keep making it, with our without the pastry!
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Ingredients
  

  • 2.5 cups plain flour (plus extra for dusting)
  • 1 cup hot water
  • 150 gm Chinese chives (also known as garlic chives)
  • 50 gm Dried mung bean vermicelli noodles (or rice noodles)
  • 4 eggs (lightly beaten)
  • 3 tbsp cooking oil
  • 1 tsp salt
  • ΒΌ tsp ground Sichuan pepper or Chinese five-spice powder
  • 2 tbsp cooking oil for frying

Instructions
 

  • Prepare the dough
    Put the flour into a heatproof bowl. Pour in hot water (soon after being boiled). Stir with a fork until the flour turns into small lumps
    Knead into a soft, smooth dough when cool enough to handle.
    Cover the bowl with a wet kitchen towel. Leave to rest for 30 mins.
  • Mix the filling
    Finely chop chives.
    Soak vermicelli noodles in hot water for 5 minutes. Rinse under cold water until pliable (you don't need to do this with rice noodles). Chop into small pieces.
    Heat up oil in a wok then fry eggs. Coarsely chop the egg.
    Put chives, noodles and egg into a mixing bowl.. Stir in salt and ground Sichuan pepper or Chinese five-spice powder.
  • Assemble the pockets
    Divide the dough into 12 equal portions
    Roll each piece into a round wrapper (about 15cm in diameter)
    Place filling in the middle then seal the wrapper into a semi-circle flat pocket.
  • Fry the pockets
    Heat oil in frying pan over medium heat.
    Place the pockets in then cover with a lid. Flip over when the first side becomes golden brown.
    Fry the second side uncovered until it turns golden brown.