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Sichuan Peppercorn Flavored Shrimp and Chive Pockets

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Notes

Ingredients:
  • All-purpose flour - 300g
  • Chives - 1 bunch
  • Eggs - 4
  • Large shrimp - 300g
  • Ginger - a suitable amount
  • Salt - 5g
  • Sichuan peppercorn sauce - 10g
  • Sichuan peppercorn oil - 1 tablespoon
  • Abalone and chicken sauce (brand: Tai Tai Le) - 10g
  • Reduced salt oyster sauce (brand: Tai Tai Le) - 10g
  • Umami soy sauce (brand: Tai Tai Le) - 10g
  • Cooking wine (brand: Tai Tai Le) - 5g
  • Thirteen-spice powder - a suitable amount
  • Pepper powder - a suitable amount
  • Cooking oil - 20g
Instructions:
  1. Add flour, a pinch of salt, and some hot water into a bread machine. Knead into a dough.
  2. Let the dough rest.
  3. Heat oil in a pan and scramble the eggs.
  4. Prepare the shrimp, remove the veins, and wash them.
  5. Add salt, pepper powder, Sichuan peppercorn sauce, thirteen-spice powder, Sichuan peppercorn oil, abalone and chicken sauce to the shrimp.
  6. Include reduced salt oyster sauce.
  7. Add umami soy sauce.
  8. Mix in the cooking wine.
  9. Stir well and marinate for 10 minutes.
  10. Chop the chives and eggs finely, mix with ginger.
  11. Stir the mixture evenly.
  12. Divide the dough into small portions.
  13. Roll each portion into a circle.
  14. Add the filling to the rolled dough.
  15. Seal the pockets one by one.
  16. Heat oil in a pan, place the pockets in it.
  17. Fry on medium-low heat until golden brown, then flip and continue until golden on the other side.
  18. The chive pockets are ready to serve!
  19. Enjoy the juicy and appetizing chive pockets!
Nutrition:
  • Calories: Moderate (mainly from flour and oil)
  • Protein: High (shrimp and eggs)
  • Carbohydrates: High (mainly from flour)
  • Fats: Moderate (oil and eggs)
  • Fiber: Low to moderate (chives)
  • Sodium: Moderate to high (seasonings and sauces)