Chinese Chive Pocket

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Chinese Chive Pocket.jpg

Chinese Chive Pie

Alternative names Chinese Leek Pie, Chinese Chive Box,Chinese Chive Pocket
Pinyin Jiu Cai He Zi(韭菜盒子)
Type Fired
Course Snakes
Place of origin China
Region or state Northern China


Chinese Chive Pocket (Simplified Chinese: 韭菜盒子; Traditional Chinese: 韭菜盒子; Pinyin: Jiǔcài hézi;), The Chinese chive pie is a traditional snakes popular among the northern and northwestern china regions such as Shandong, Henan, Heibei and Shanxi. It is also made for festival in some places. This pie is commonly offered in restaurants in northern China. Normally there are 2 types of Chinese chive pie: chive stuffing only and chive and meat stuffing.

Chinese Chive Pocket


Golden brown and crispy, fragrant stuffing, beautiful taste

In Chinese(Pronunciation)

Simplified Chinese: 韭菜盒子;

Traditional Chinese: 韭菜盒子;

Pinyin: Jiǔcài hézi;


Calories (kcal) 192.95(Per 100 grams)

Carbohydrate (g) 30.37(Per 100 grams)

Fat (g) 4.29(Per 100 grams)

Protein (g) 7.54(Per 100 grams)

Cellulose (g) 1.20(Per 100 grams)


Chinese Chive Pocket (Jiucai Hezi 韭菜盒子) is estimated to be 193 kcal per 100 grams of calories.

Food Culture

In some places, for example, Tianjin, the chive pie is served on the 3rd day of Chinese New Year, which goes with the old saying “The first day serve dumpling (Jiaozi), the second day serve noodles and the third day serve chive pie.

Chinese Chive Pocket Recipe



chive 12 oz
eggs 2
salt 1 tsp
oil 2 tablespoons


Measure out the flour into a large bowl and pour some water (better use warm water for the dough will be softer). Mixing up the flour until they come together and the surface is smooth. Once you prepare the dough, cover it with foil and put it aside for 20 minutes.

Mince the chive and fry the egg and put them together in a bowl. Add oil and salt and mix up.


1. Cut the dough into 10 equal sized pieces.

2. Put some flour under the chopped dough to avoid them sticking to the board.

3. Roll the dough pieces into 10 round dough skin

4. Add the stuffing in the middle of the skin. The stuffing should cover about 2/3 of the skin.

5. Fold the skin into a half moon.

6. Fry them until they turn brown in each side and they are ready to be served!