Garlic chive boxes
Souped Up Recipes · ♥ 4.4K likes · 103.9K views · 12 min video
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Ingredients
Method
Techniques
- 350 g all-purpose flour
- ½ tsp salt
Stir the salt through the flour and mark a line through the middle to divide it in half.
Half hot-water, half yeasted dough
- 140 g boiling hot water
Pour 140 g of boiling hot water over one half, stirring with chopsticks. Cover and cool about five minutes, until it no longer burns the hand.
- 0.125 tsp instant yeast
- 90 g room temperature water
Dissolve the instant yeast in 90 g of room temperature water and pour it into the other half, stirring. Do not reverse the order or the hot water kills the yeast.
- 1 tbsp vegetable oil
Gather the flour into a rough dough by hand, scraping the bottom of the bowl, then knead in the vegetable oil until absorbed.
Rest 10 minutes, then knead smooth in a couple of minutes, roll into a long log, wrap and proof 20 minutes. It should be slightly leavened, not fully risen.
- 2 bundles mung bean noodles
Add the mung bean noodles to a pot of boiling water, cover, turn the heat off immediately and soak one minute. Drain, rinse in cold water and shake dry.
- 1½ tsp dark soy sauce
- sesame oil
- 3 whole eggs
Roughly dice the noodles into third-of-an-inch pieces, colour them with the dark soy sauce and coat with a drizzle of sesame oil.
- 2–3 tbsp oil
Heat the wok until smoking so the egg will not stick, add 2 to 3 tablespoons of oil and swirl, then turn the heat off to let it cool a little.
- garlic chives
Back on medium-low, pour in the whisked egg and stir fast with chopsticks so it scrambles into small pieces. Dice any chunky bits on the board.
- sesame oil
Put the cut garlic chives in a big bowl and mix with a drizzle of sesame oil to coat the cut surfaces.
Garlic chives and protecting them with oil
- 2 tbsp soy sauce
- 1 tsp 13 spice powder
- 2 cloves garlic
- ½ tsp salt
- 5–6 tbsp dried baby shrimp
Add the diced noodles and the fried egg, then season with the soy sauce, 13 spice powder, pressed garlic, salt and the dried baby shrimp, and mix.
Divide the dough into 12 even pieces of about 45 g, roll each into a smooth ball and cover with a slightly damp towel.
Dust a piece with flour, flatten it by hand and roll it out to at least five inches across, rolling a few extra times through the middle to make an ellipse so there is room for the pleats.
Put filling in the middle, fold in half, press lightly to position, poke the filling into place, push the air out, then press the edge tight and pleat around it. The pleating is optional and only for the presentation.
- 2 tsp oil
Heat a cast iron skillet over medium until you feel heat waves, add a couple of teaspoons of oil and pan-fry the boxes a few minutes per side until golden brown. The filling is mostly cooked, so go by colour.