Easy Chive Pockets (Chinese Chive Pies)

Chive pockets on a green plate with one chive pie opened in half.

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Easy Chive Pockets (Chinese Chive Pies)

These easy Chinese-inspired chive pockets (also known as chive pies or Chinese chive dumplings) are really simple to make. They only require three ingredients for the filling and have an easy dough recipe that is straight forward to follow.

Prep Time20

Cook Time10

Course: Appetizer, Side Dish, Snack

Cuisine: Asian, Chinese

Servings: Pies

Calories: 245kcal

Author: Emily Roz

Ingredients

For The Dough

150g plain flour
70 ml hot water
1 tablespoon sesame oil
1 teaspoon sugar
1 teaspoon flaky salt

For The Filling

1 tablespoon butter
5 eggs
1 tablespoon oyster sauce
25g fresh chives, chopped
1 teaspoon ground black pepper

For The Dipping Sauce

1 tablespoon mayonnaise
1 teaspoon chilli oil

Instructions

Combine your flour, sesame oil, sugar, and salt in a bowl.
Knead your dough for a few minutes. If the dough is sticking to your hands, add a sprinkle more flour.
After a couple of minutes kneading, you should have a bouncy but firm dough. Cover with plastic wrap and set it aside.
Place a frying pan on low-medium heat and add in 1 tablespoon butter. Once melted, crack in your 5 eggs. Scramble until the eggs are cooked through. Then set them aside in a bowl.
In your egg bowl. add in your chopped chives, oyster sauce, and 1 teaspoon of ground black pepper. Give it a mix and then set aside.
Grab your dough, roll it into a sausage shape, and then slice into 5 equal pieces.
Roll each wrapper into thin circles (around 3 inches in diameter) and then place ⅕ of your filling onto one side of the wrapper. Fold over the wrapper and seal.
Seal the edge by pinching between your thumb and index finger all the way around the semi-circle.
Repeat for all 5 of your chive pockets. If you struggle with the pleating, don't worry, just seal them and begin frying.
Place a non-stick pan on low-medium heat and add in a drizzle of vegetable oil. Add in your chive pockets (depending on how big your pan is, you might have to do it in two batches), fry for 4 minutes on each side with the lid of the pan on. Check every minute to ensure the bottoms of the chive pockets don't over cook.
Once golden, take off the heat and serve up with your chilli oil mayonnaise.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To double quantity: This recipe can be doubled to make the dish for 5-10 people.

Top Tips:

1. If you want to make your dumpling wrappers completely circular, use a giant cookie cutter, or the upper side of a small-medium sized bowl, place it down onto your wrappers, and cut around the bowl into the dough with a knife.

1. Placing the lid on your pan while cooking your chive pockets will create a small oven and do a better deal of cooking the whole pie evenly. Make sure to check the bottom of each pie regularly to ensure they don't burn.

1. If you're making chive pockets for more than 5 people, or you want some to put in the freezer, make sure to double up or triple up on the recipe.

Leftovers:

Storage: To store Chive Pockets, place them in an airtight container or wrap them tightly in plastic wrap. Keep them in the refrigerator for up to 3 days. Ensure they are cooled completely to avoid them getting soggy.

Freezing: Chive Pockets can be frozen for longer-term storage. Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container, placing parchment paper between layers to prevent sticking. They can be stored in the freezer for up to 3 months.

Reheating: When ready to enjoy, preheat your oven to 180°C (350°F). Place the frozen or refrigerated Chive Pockets on a baking sheet and heat in the oven for about 10-15 minutes or until they are thoroughly warmed and the crust is crisp. If reheating from frozen, it may take a bit longer. Alternatively, you can reheat them in a microwave, but the oven method is recommended for a crispier texture.

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