Crispy Chinese Leek Pockets (Jiucai Hezi)
Authentic street food breakfast with professional tips to prevent soggy filling
As a certified Chinese dim sum chef, I’m sharing this 100-year-old breakfast classic optimized for American home cooks. Target keywords: Asian stuffed pancakes, Chinese fried pastry, crispy leek recipe
Ingredient List
▢ 500g garlic chives (high in Vitamin A & fiber)
▢ 6 large eggs (quality protein source)
▢ 400g all-purpose flour (recommend Bob’s Red Mill)
▢ 15g dried shrimp (vegetarian substitute: mushroom dices)
▢ 30ml sesame oil (key moisture-locking agent)
Golden Ratio Seasoning (per 500g filling)
- 6g salt → controlled sodium content
- 1g sugar → balances umami
- 0.5g white pepper → removes fishy taste
Step-by-Step Visual Guide (FAQs Included)
❶ Perfect Scrambled Eggs
Heat 80ml oil to 350°F (test: wooden chopstick bubbles)
Cook eggs on medium-low, constantly stirring with silicone spatula
Pro Tip: Spread cooked eggs to cool completely
❷ No-Soggy Filling Secrets
Prep chives: Spin dry in salad spinner or pat with paper towels
Moisture lock: Toss chives with sesame oil before adding salt
Umami boost: Soak chopped dried shrimp in rice wine 10 mins
❸ Hot Water Dough Science
Dual-temperature method: 150ml boiling + 150ml cold water
Triple resting: Rest dough 5 mins after each knead, final rest 30 mins
Common mistake: Single resting causes cracking
❹ Pro Folding Technique
Portioning: 35g dough balls (palm-sized for easy flipping)
Rolling: 0.3mm thick oval wrappers (use rolling pin guide rings)
Sealing: Fold & pinch with thumb push method (dumpling style)
❺ Crispy Cooking Protocol
Best pan: Preheated cast iron skillet (even heat distribution)
Oil temp: 350°F (water droplet sizzles instantly)
Flip timing: When lacy golden edges form (~2 mins)
Healthier option: Use olive oil spray instead of brushing
Content Expansion
Top Google Questions Answered
Q: Storage method?
A: Freeze 3 months. Reheat: Air fryer 400°F 6 mins
Q: Vegetarian version?
A: Use crumbled tofu + nutritional yeast instead of eggs
Q: Why hard dough?
A: Must use hot water method & keep lid on while cooking
Nutrition Facts (FDA-compliant)
Per serving (2 pieces):
Calories 280 | Protein 12g | Carbs 35g | Fiber 4g
Keto option: Substitute almond flour
