These vegan chive pockets are crispy on the outside and stuffed with a flavourful filling packed with chives, mung bean noodles, shiitake mushrooms and tofu!
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Vegan Chive Pockets
These vegan chive pockets are crispy on the outside and stuffed with a flavourful filling packed with chives, mung bean noodles, shiitake mushrooms and tofu!
Ingredients
Dough
- 200g all purpose flour
- 120ml hot water
- Pinch of salt
Filling
- 100g chives
- 115g tofu + a pinch of turmeric for colour
- 6 fried tofu puffs (30g)
- ¼ tsp black salt
- 2 tsp ginger
- 20g mung bean noodles, rehydrated
- 3 dried Shiitake mushrooms, rehydrated and roughly chopped
- 1 tbsp mushroom sauce (sub hoisin or soy sauce)
- ½ tsp salt
- 1 tsp sugar
- ¼ tsp Chinese five spice
- 2 tsp sesame oil
Instructions
Dough
- Add flour, salt and hot water to a bowl and stir together with chopsticks. Then knead until a smooth dough forms (10 minutes). Cover and rest 30 minutes.
Filling
- Soak mung bean noodles for 10 minutes then cut with scissors. Finely chop the shiitake mushrooms. Chop the chives, about ¼ inch in length.
- Over medium high heat, mash the tofu and cook. Add black salt, salt and pinch of turmeric for colour, until slightly dried out. Add tofu to the bowl with noodles along with the chives, mushrooms and all the seasoning. Mix until incorporated.
- Divide dough into 8 pieces. Flatten and roll into a disk 4-5 inches. Add 2-3 tablespoon of filling in the middle and bring edge one side to the other and pinch to seal. Cover the pockets to prevent them from drying out.
To cook
- Pan fry & Steam: Add a thin layer of oil to a pan. Place the pockets onto the pan and fry them for 2-3 minutes, until golden. Flip and cook for 1-2 minutes until lightly golden. Add about 4-5 tablespoon of water (depending on size of the pan). Place a cover on top and cook for 3-4 minutes. Uncover the pan, flip and cook until water is all evaporated and the pockets are golden brown. Serve and enjoy!
- Pan fry: Cook over medium to medium heat for 4-5 minutes until golden brown. Flip and cook for 3-4 minutes (takes less time).
- Oil-free pan frying: Place a piece of parchment paper on the frying pan. Add the chive pockets and pan fry for 4-5 minutes over medium heat until charred on one side. Lift the parchment paper and add water UNDER the paper. Cover and cook for 4-5 minutes. Uncover, flip the pockets and cook on the other side for 3 minutes or until lightly golden. This method does not get as crispy, but rather crunchy– still delicious!
Notes
- Helpful Equipment: spatula, mixing bowls
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
SAVE IT FOR LATER! ↓
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Jasmine says
I paired mine with a sweet and sour hoisin sauce to dip it in. It was so delicious! The filling and dough was super easy to make. I did need to add a touch more water to the dough since it was a little dry and wasn’t quite coming together. Will make this again so I improve my pleading and so I can eat more! 🤤🤣😆🥟
★★★★★
Charlotte says
Delicious! It was hard not to eat everything at once. I need to work on the pleating, but otherwise it is super easy to make 🙂
★★★★★
Lea says
This was an amazing recipe! Super easy but extremely rewarding! Thank you for this fresh, satisfying, and fun recipe!
★★★★★
anna onezime says
Loved this recipe, so easy and delicious!
★★★★★
anna says
Loved this recipe, so easy and delicious!
★★★★★
happy says
WOW! The flavor of this vegan chive pocket packs a delicious punch! 🙂 So, so YUMMY!!! I was also so proud of myself that I made something like this from scratch! Okonomi Kitchen recipes make cooking dishes that I've always wanted to try to make, so accessible (like really, I made the "pocket" *and* pleated it!). AND these are VEGAN recipes! Waaaaah! Who says vegan dishes can't be flavorful? These are flavors I crave, and this recipe (and others) satisfy my craving. The chew on this is incredible and the flavor is spot on! My non vegan eating family loved this as well! 🙂 Thank you so very much for "veganizing" these foods and flavors!!!
★★★★★
Amy says
Super easy and tasty AF.
I didn't have any tofu puffs so added a few fresh mushrooms to the tofu scramble. Dipped them in some sambol oelek! Will for sure be making these again.
★★★★★
Jess says
Absolutely delicious - have made them several times now! I prefer the pan-fry & steam method best. Thank you for sharing such wonderful recipes Lisa!
★★★★★
ana says
was able to make a childhood favorite vegan! had so much fun making them and tasted great
★★★★★
Morgan says
These are a family favourite of ours! So easy and delicious. My question is, how do they freeze? I’d love to meal prep these for quick weekday meals. 😊
★★★★★
Diana Vassilenko says
This was amazingly delicious, do yourself a favour and make it!! ❤️❤️❤️
My meat-eater boyfriend was so happy with them too, he even thought the tofu was egg!
I'm so happy with the big size as well, as I didn't have to stand and fold for a million years 😂
★★★★★