Author: 陸培恩

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”.

Cooking steps:

  1. 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.
  2. 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.
  3. Heat oil again, sauté chives, stir until aromatic (about 30 seconds).    Season with little salt, remove.
  4. Beat eggs. Heat oil with high heat, cook eggs, as to make the scrabble eggs, or until begins to set. Remove.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Serve warm or room temperatures.