Chive Pockets (Jiǔcài Hézi)

Modern Northern Chinese Street Classic, Chive Pockets AKA Jiǔcài hézi, is an amazing street food commonly made for New Year celebrations. It is both a delicious and convenient dish that can be prepped ahead of time and easy to enjoy on-the-go.

Cuisine: Northern Chinese
Difficulty: Medium
Prep Time: 25 minutes
Cook Time: 10 minutes
Yield: 4–8 servings

INGREDIENTS:

Dough:

• 95 ml water

• ¼ tsp salt (1.5 g)

• 1 cup all-purpose flour (150 g)

• ¼ cup cornstarch + extra for dusting

• Neutral oil for frying

Filling:

• 30 g green onion, finely chopped (plus more if desired)

• Pinch of baking soda

• 50 g grated cheese (plus more if desired)

• Melted salted butter (or neutral oil) for brushing

INSTRUCTIONS:

1. Combine water, salt, and flour in a bowl. Mix until a shaggy dough forms.

2. Knead until smooth, cover, and rest 10 minutes.

3. Divide into four equal balls, cover, and rest another 5–10 minutes.

4. Chop green onions and mix with a pinch of baking soda.

5. Combine ¼ cup flour + ¼ cup cornstarch for dusting.

6. Roll each dough ball into an 18 cm circle.

7. Brush with butter, then sprinkle with green onions and cheese.

8. Fold both sides inward lengthwise, brush the seam with butter, then fold ends inward to seal.

9. Pan-fry over medium heat until golden brown on both sides.

CHEF NOTES

• Make ahead and reheat in a skillet to restore crispness.

• Swap scallions for chives for a more traditional flavor.

• Rest filled pockets 5 minutes before frying for better texture.

• For plating, slice in half and serve on a warm plate with chili crisp or light soy dipping sauce. Garnish with thinly sliced scallions.