Chinese Cravings: Chive Boxes

Chinese Cravings: Chive Boxes

chive-boxes-spread

I have always been known as the “weird flavour kid”. I love all strong herbs and spices such as anise, cilantro, fermented beancurd, preserved vegetables, etc. Till now, I would pick out the whole garlic cloves in dishes, even if they’re raw. While tending to my Chinese cravings the other day, I came across these chive boxes at Kung Fu Little Steamed Buns Ramen in Midtown New York. Their version is a bit too greasy for me, but I love the mild oniony flavour of the chives and the addition of scrambled eggs. After some research, I am ready to recreate these delectable treats.

chive-boxes-assembly

For scorched dough:

250g / 2 cups all purpose flour
a pinch of salt
125g / 1/2 cup boiling water
50g / 1/4 cup cold water (you might not need all of it)

For filling:

1 portion scorched dough
1 large bunch of chives
1.5-2 bunch dried cellophane noodles (made of mung beans)
1 tsp soy sauce
1tsp salt
a pinch of white pepper
1 tsp sesame oil

1. Make scorched dough. Slightly mix salt into flour and pour onto a bowl, making a small well in the center.
2. Pour boiling water in the well and slowly mix with a chopstick without letting the water leak. The dough will look scraggy and slightly translucent at this stage.
3. When mixed, knead slightly with you hand, adding cold water bit by bit until smooth.
4. Continue kneading the dough until smooth and elastic. Cover with a towel or seran wrap and rest for around 30 minutes.
5. Make filling. Soak cellophane noodles in hot water until soft, around 5 minutes. Cut into short strands. Rince chives and cut into short strands similar length to the noodles.
6. In a saute pan, slightly fry chives until soft. Add the noodles and pour over seasoning. Mix until noodles absorb all the moisture. At this point, you can also add in other fillings, such as scrambled eggs, dried shrimp etc
7. Make chive boxes. Divide the rested dough into 6 parts. Roll the dough out into a thin round shape and spoon the filling in the center. Fold the dough over and twist the edge. Make sure the edges are sealed.
8. Fry in a saucepan until both sides are golden and crispy. Uncooked chives boxes can be wrapped and stored in the fridge for around 2 days.

Makes 6 boxes.

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