Ingredients: (makes 15 to 18 medium size turnovers)
- 2 pounds fresh Chinese Chives, finely chopped
- 4 eggs, beaten
- 2 to 3 pieces dry bean curd, thinly diced
- 1 4-ounce dried cellophane noodles, soaked and cut 1-inch long
- 2 ounces dried shrimp skin, soaked, drained and chopped
- 2 tablespoons thinly diced Szechuan preserved vegetable
- 2 teaspoons chopped green onions
- 2 teaspoons soy sauce
- 1 shallot, chopped
- 1 teaspoon white wine
- 3 cups all purpose flour
- 1 cup boiling water
- 1/3 cup cold water
Follow the Chinese Green Onion Pancakes recipe on page 84 of “my love, my legacy”.
- Soak Szechuan preserved vegetable with tap water for a couple minutes; rinse, drain and dry, dice finely. Soak noodles in hot tap water until soft, rinse with cold water, dry and cut them into 1-inch long. Soak dried shrimp skin with tap water, drain and dry. Wash and rinse chives, cut off the bad tips; chop finely.
- Heat oil in a sauté pan, stir-fry shallots and green onions, add shrimp skins and bean curd; cook for a couple of minutes. Add preserved Szechuan vegetable at last, toss well. Remove, let cool.
- Heat oil again, sauté chives, stir until aromatic (about 30 seconds). Season with little salt, remove.
- Beat eggs. Heat oil with high heat, cook eggs, as to make the scrabble eggs, or until begins to set. Remove.
- In a medium bowl, combine all cooked ingredients and noodles. Season with salt, soy sauce and sesame oil, mix well. Cover and refrigerate until ready to use.
- Divide dough into 18 pieces. Knead and roll each dough out about 6-inch round, as making a pie crust; make the centers slightly thicker than the edges.
- Put 2 tbsp of filling in the center then close and seal the dough with your thumb and index finger. Flatten into a 2-inch diameter turnover. Place turnover on the cooking sheet. One batch of dough will yield approximately 18 medium size turnovers.
- In a hot sauté pan no oil is needed, arrange chive turnovers flat side down and cook until the bottom is browned. Flip over and cook for a couple more minutes.
- Serve warm or room temperatures.