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learned 2 classic taiwanese dishes by using one large lump of dough: green onion pancake & chive vermicelli dumpling/box.

the trick to making the dough, i was told, is to use hot water (warning: to prevent burning yourself, you’ll need to knead the dough in a kitchen aid mixer  or with a spoon, and not with your hands!).  start off the flour + not water mixture with a 3 to 1 ratio.  and then continue kneading in a TBS of flour until the dough stops sticking and has some resistance when squeezed.

green onion pancake: i’m surprised at how easy this is.

  • roll a 2 in. ball of dough with 1 TBS chopped green onions.  to get a layered look, fold and roll the dough a few more times.  and then pan fry.

chive vermicelli dumpling (jiu tsai he zi, “chive box” is what it’s called in chinese): it’s actually a giant dumpling!  which explains why it’s called a “box.”

the filling for the “box”:

  • 1 cup cooked chopped vermicelli (clear rice noodle)
  • 2 cups chopped chives
  • 3 eggs scrambled
  • salt and white pepper to taste
  • 2 TBS tiny dried shrimp *optional

mix all the ingredients together and cook in pan for 5 min.

roll out dough into 4 in circle, fill with chive-vermicelli filling, fold in half, and press edge together all around.

pan fry each side for 3-4 minutes.

the other advantage to using hot water for the dough is that the dough doesn’t take as long to fry.


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