Fried garlic chive pockets


350 grams all purpose flour

3 eggs

350 grams garlic chive

20 grams dried shrimp

50 grams vermicelli

1/2 teaspoon salt

1/2 teaspoon mixed spice

1/2 teaspoon chicken powder

3 tablespoons vegetable oil


1. Pour the flour in a large mixing bowl, pour some hot water in the bowl, mix until crumbly


2. Knead the dough, roll the dough into a ball, cover the ball with plastic wrap, set aside for 10 minutes


3. Rinse the dried shrimp and garlic chives, crack 2 eggs in a bowl, beat until even


4. Heat a skillet over high heat, pour some vegetable oil in the skillet, heat the oil until shimmering, pour the beaten eggs in the skillet, once set, crush the egg, take out, set aside


5. Drop the dried shrimp in the skillet, stir until fragrant, take out, set aside


6. Slice the garlic chives finely


7. Immerse the vermicelli in hot water for 5 minutes, once softened, take out, slice


8. Add the garlic chives, scrambled eggs, vermicelli, shrimp, mixed spice, chicken powder, salt, and some vegetable oil in another bowl, mix until even


9. Crack an egg in the bowl, mix until even


10. Roll the dough into a rope, slice into some pieces


11. Roll each dough into a small ball, roll down each ball until round and thin, put the filling on the center of each crust


12. Fold and pinch each crust


13. Pinch the edges of each pockets, until firmed


14. Grease a fry pan with vegetable oil, heat the fry pan over low heat, put the pockets in the fry pan


15. Fry until two sides are golden, brush the pockets with vegetable oil regularly


16. Take out the pockets, serve