Vegan Chinese Chive Pies or Pockets (韭菜盒子)

Name: Vegan Chinese Chive Pies or Pockets (韭菜盒子)
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: Asian, Chinese
Ingredients: ¾ cup + 1 tbsp warm water ((see notes)); 2 cups all-purpose flour (plus more for dusting); 1 tsp neutral oil; ½ tsp salt; 3.5 oz dry vermicelli noodles, (makes 2 cups rehydrated noodles); 2 cups chopped Chinese or garlic chives ((100g) ); 1 medium carrot (, shredded (makes 1 cup)); 1 cup diced shiitake mushrooms* ((150g), see notes); 1 tbsp neutral oil (for cooking); 7 oz extra firm tofu (, drained and pressed); Pinch turmeric powder; 1/4 tsp black salt (or sub with more regular salt (black salt adds an 'eggy' flavor)); 1/2 to 1 tsp salt (or more to taste); 1 tbsp soy sauce (or more to taste); 1 tbsp vegetarian oyster sauce (or more to taste (you can sub this with more soy sauce)); 1/2 tsp Chinese five spice powder; 1 tbsp sesame seeds; ½ tbsp sesame oil; 12 tbsp water (divided into 4 batches of 3 tbsp each*, see notes); 4 tbsp neutral oil (divided into 4 batches of 1 tbsp each*, see notes)

Instructions

Prep:1h 30minCook:30min

These Chinese Chive Pies or Pockets 韭菜盒子 have a very crispy exterior but really chewy dough inside. It's filled with a mix of chives (of course), veggies, and vermicelli noodles! They're wrapped in homemade wrappers and I really think freshly made dough makes a BIG DIFFERENCE. Freshly made wrappers from homemade dough turn out so much chewier, they also don't easily break apart when you fill them with your choice of veggies and noodles.

Updated at: Fri, 22 Aug 2025 00:33:56 GMT