Chive Turnover 韭菜盒子

Ingredients
Make 12 turnovers

Dough

• 300g unbleached all purpose flour
• 75g boiling water
• 135g cold water

Filling

• 200g garlic chives, drained and cut into 1/4" pieces
• 1 bag (50g) vermicelli, soaked, drained, and cut into 1/4" pieces
• 1 large egg, scrambled and cut into 1/4"pieces
• 15g dried shrimps

Seasoning

• 1 tbsp soy sauce
• 1/2 tsp salt
• 1/2 tsp white pepper powder
• 2 tbsp sesame oil

Method

1. In a large bowl, pour the boiling water to the flour, and stir with a spatula quickly to incorporate the flour.
2. Add in cold water and continue stirring.
3. Transfer the dough on a slightly floured surface.
4. Knead the dough for 1 minute and form a ball.
5. Cover the dough tightly and let it sit at room temperature for 20 minutes.
6. Divide the dough into 12 even pieces.
7. Roll each piece into a ball.
8. Work with one piece at a time, and cover those not being used with a damp cloth.
9. Press a ball down lightly, then roll into a 5" circle.
10. Place 1/4 cup filling in center of the circle, and then fold in half to form a crescent.
11. Hold the turnover in one hand, then pleat with the fingers of the other hand.
12. Continue to pleat until the turnover is closed completely.
13. Press the top edge of the turnover between your thumb and forefinger to seal securely. Repeat for all 12.
14. Place 2 tbsp oil in a flat skillet over medium heat.
15. Pan-fry each side of the turnover until golden brown.
16. Or, cook the turnover with less oil over medium low heat. The heat in a flat skillet must be controlled well.
17. Serve immediately.