JIU CAI RECIPES

Steps:

• Prepare Chinese chives, discard any dirty leaves on the tail and the tough parts in the head sections. Wash well and drain. Mix in around 1/2 tablespoon of cooking oil firstly.
• Whisk egg well with a small pinch of salt. Set aside.
• Heat your wok firstly and pour in oil, heat oil until smoky. Stir the egg liquid a few times and pour in the wok. Wait for 2-3 seconds and then use chop stickers to separate the egg into small pieces.  
• Add chives in, give a big stir fry until the chives are almost softened. Add salt and light soy sauce is using. Serve with steamed rice. 

Steps:

• Mix flour, salt, and oil
• Add in water slowly while continuing to stir with chopsticks until large chunks start to form
• Knead until smooth ~5 minutes at which point the dough should be slightly tacky to touch but not sticky
• Cover and let rest for 30 minutes
• Mix chives and oil together, then mix in the rest of the filling well.
• Divide dough in half. Then, roll out each half into a log and divide into 8 pieces, yielding 16 total pieces. Add the pieces you’re not working on back into the covered bowl to keep them from drying out.
• Roll each piece into a ball, flatten with your palm, and then roll out into a 4.5-5 inch round. Take the rolling pin over the edges so that you don’t have real thick edges.
• Spoon a heap of filling into the center, fold the dough in half so you half a semi-circle, and seal the edges closed with your fingers.
• Then use your thumb to pinch small pleats into the dough. Alternatively, follow a simpler folding technique that I used for my beef meat pies.
• To cook: heat up oil over medium heat in a non-stick pan so that it covers the bottom layer of the skillet. Pan fry each side for 3-4 minutes until golden brown.
• To freeze: freeze the boxes on a tray in a single layer, not letting the boxes touch. Once they’ve solidified (~2 hours) remove them from the tray and transfer to a ziploc.