Garlic Chive Turnovers
By LornaLau
1 Picture
Ingredients
- 1)7 oz (200g) all-purpose flour
- 2)3/8 cup (90ml) hot water (above 160°F/70°C)
- 3)2 tablespoons (30ml) cold water
- 4)2 eggs, beaten
- 5)4 oz (115g) shrimp, shelled, deveined, and chopped into small pieces (pea size)
- 6)3 oz (85g) garlic chives, cut into ¼-inch (6mm) pieces.
- 7)1 teaspoon vegetable oil for cooking the eggs
- 8)1 teaspoon sesame oil
- 9)2 teaspoons soy sauce
- 10)2 tablespoons vegetable oil for pan-frying
- 11)1 teaspoon Zhenjiang (Chinkiang) vinegar
- 12)Salt and freshly ground white pepper
Details
Servings 4
Level of difficulty Easy
Preparation time 30mins
Cooking time 10mins
Cost Budget Friendly
Preparation
Step 1
Dough:
Spread the flour in a large bowl and make a well in the middle. Slowly pour the hot water to the flour, stirring quickly with chopsticks so the water is distributed evenly. Sprinkle with the cold water and continue to stir.
Step 2
When the dough is no longer too hot to handle, use your hands to form the dough into a ball and transfer to a lightly floured work surface. Knead the dough until it’s smooth and elastic, 2-3 minutes. Cover the dough with plastic wrap and let it rest at room temperature for 20-30 minutes.
Step 3
Filling:
Lightly season the eggs with salt and pepper. Heat a pan over medium heat and add a teaspoon of oil. Pour the eggs into the pan and lower the heat. Stir constantly until all of the runny liquid has just disappeared. Transfer the eggs to a plate and let cool to room temperature. Chop the eggs into small pieces.
Step 4
Add the garlic chives, shrimp, eggs, soy sauce, and sesame oil to a bowl and mix well.
Step 5
Turnovers:
Divide the dough into 4 even pieces and form each piece into a ball.
Step 6
On a lightly floured work surface, press one ball down with your palm and roll into a 7-8” (18 – 20 cm) circle using a small rolling pin, ideally an Asian dowel-style rolling pin about one inch in diameter.
Step 7
Place a quarter of the filling in the center of the circle, and fold to form a half moon shape. Crimp the edges with the tines of a fork to seal. Gently flatten the turnover with your palm.
Step 8
Repeat with the remaining dough and filling.
Step 9
To cook the turnovers, add 2 tablespoons of oil to a hot skillet over medium low heat. Pan-fry the turnovers until golden brown, about 2-3 minutes per side.
Step 10
Cut each turnover in half. Drizzle with Zhenjiang vinegar and serve immediately.
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