A Savory, Pan-Crisped Parcel of Northern Chinese Comfort

Jiu cai he zi, or Chinese chive pockets, are a beloved street snack and homestyle dish across Northern China. Golden, pan-seared wrappers encase a juicy, garlicky filling of chives, eggs, vermicelli, and often shrimp or tofu, delivering a beautiful contrast of crisp and tender in every bite. Made with a simple dough and seared to perfection, these half-moon parcels are wholesome, satisfying, and quietly irresistible—best served hot, with a vinegar dip and strong tea.

Ingredients

Makes 8–10 pockets

For the dough

• 300g all-purpose flour (2½ cups)
• 160ml warm water (⅔ cup)
• ½ tsp salt
• 1 tbsp oil, for brushing

For the filling

• 200g Chinese chives (jiu cai), finely chopped (7 oz)
• 2 eggs, scrambled into soft curds
• 20g glass noodles (mung bean vermicelli), soaked and chopped
• 1 tbsp dried shrimp, soaked and chopped (optional)
• 1 tsp sesame oil
• 1 tsp light soy sauce
• Salt and white pepper, to taste
• Optional: finely diced tofu or shiitake mushrooms

For cooking

• 2 tbsp neutral oil, for pan-frying

To serve

• Chinkiang black vinegar with slivers of ginger
• Optional: chili crisp or garlic-soy dipping sauce

Instructions

In a bowl, combine the flour, salt, and warm water, stirring with chopsticks until a shaggy dough forms. Knead for 8–10 minutes until smooth. Cover and let rest for 30 minutes.

Meanwhile, prepare the filling. Gently sauté the eggs until soft-set, then transfer to a bowl. Add the chives, chopped glass noodles, dried shrimp, sesame oil, soy sauce, and seasoning. Mix well. The chives will release moisture, so do not overmix—just enough to combine.

Divide the rested dough into equal pieces (about 40–50g each). Roll each piece into a thin round, about 12–14 cm wide. Place 2 tablespoons of filling on one half, then fold into a half-moon. Press and seal the edges well—crimping or pleating as you prefer.

Heat a skillet with a touch of oil over medium heat. Pan-fry the pockets for 2–3 minutes per side, or until golden brown and crisp. Add a splash of water, cover, and steam for 1 minute, then uncover and fry again to re-crisp the base.

Serve hot with black vinegar, chili crisp, or your favorite dipping sauce.

Cooking Tips

Use fresh Chinese chives—they’re bolder than Western chives and provide the dish’s signature garlicky aroma. To prevent soggy filling, cook and cool the eggs before mixing. Resting the dough allows gluten to relax, making it easier to roll thin. Seal well to avoid leaks while pan-frying, and always finish with a quick steam for the perfect tender-crisp contrast.