Hi! In my quest to capitalise on my pancake making abilities, I’ve decided to branch out into pockets. Aka Chinese empanadas (or calzones). 

When I was little, we had a family friend famous in the community for their pancakes. While the pancakes were awesome, The chive pockets were the real treat. Crispy exterior, fragrant and flavourful interior, what’s not to love?

As usual, I’m missing a couple of ingredients. In this case, I’m missing chives, vermicelli, dried shrimp- basically, 3/5 of the ingredients in the traditional filling. Enter too much time watching Chopped. My teammate had tofu, kimchi and some shrimp. Not to brag, but my teammates had a very nice meal

Let’s get cooking!

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Ingredients 

Dough 

• 150g flour
• 40ml ice water
• 50ml boiling water
• 1-1.5 tbsp vegetable oil

Filling

• 3oz extra firm tofu, diced finely
• 2oz kimchi + 2tbsp kimchi juice
• 6 medium shrimps, minced
• 2tsp fish sauce
• 1tsp cooking wine 
• Salt, to taste
• 1-2 tbsp oil

Directions 

1. Put tofu, kimchi, kimchi juice and fish sauce in a bowl. In a separate bowl, mix minced shrimp wjth cooking wine and a generous amount of salt. Marinade for 15-30min
2. Heat oil on medium high heat. Add kimchi and tofu and sauté for 2-3 min. Salt to taste. 
3. Turn off heat. Add shrimp and mix for 1 min or until shrimp just begins to turn pink. Remove from pan and set aside to cool.
4. Prep the dough using this recipe. Roll into disks 1/8 inch thick.
5. Place 1/2 of filling into the centre of each disk. Fold over and crimp edges together 
6. In a frying pan, add enough oil to cover the pan 1 inch thick. Heat on medium high heat until water dropped in sizzles. Place pockets into the oil and reduce heat to medium
7. Fry for 5-6 min/side, making sure to shift oil around for even browning. The dough should be puffed, crisp and golden brown
8. Plate, serve and enjoy!

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I hope everyone has a great week filled with delicious eats! Until next time, Bye!

• Chinese