3 dried Shiitake mushrooms, rehydrated and roughly chopped
1 tbsp mushroom sauce (sub hoisin or soy sauce)
1/2 tsp salt
1 tsp sugar
1/4 tsp Chinese five spice
2 tsp sesame oil
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.
Soak mung bean noodles for 10 minutes then cut with scissors. Finely chop the shiitake mushrooms. Chop the chives, about 1/4 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 tbsp 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.
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 tbsp 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!