Posts tagged ‘glass noodles’

December 3, 2014

Chive Boxes (韭菜盒子)

by tina


It’s sure been a while since I’ve blogged–As always, time sure flies.  It’s not that I haven’t been cooking anything new for the past year.  Unfortunately, I just haven’t had the time to document it!  Bad excuse.  But here’s my attempt to start it up again. :) This is my first post of this year… WOOT!

So for the past few months, I had been obsessing over some delicious chive boxes at a nearby restaurant.  They kind of reminded me of the ones my mother used to make, and naturally I wanted to learn to make them myself! I’ve made these a couple of times now and have concluded that this following recipe was closest to the taste of how I remember it to be.  If you have a chance to make it, I hope you will enjoy it too!


  • 3 cups all purpose flour
  • 2 bundles bean thread/glass noodles
  • 8 cups chives
  • 1/4 cup dried baby shrimp
  • 3 large eggs
  • 1/2 cup low sodium chicken broth
  • 1/2 teaspoon salt
  • 2 tablespoons soy sauce
  • 1 teaspoon fish sauce (or to taste)
  • 1/8 teaspoon white pepper

(yields about 20 chive boxes)


Before you start anything else, soak the bean thread in water.


1) Make the dough.  In a mixing bowl, place the flour in, start adding a little cold water, and mix them together with your hand. Continue the process of adding a little cold water and mixing, and repeat until medium clumps form. Attach the mixing bowl to the mixer and use the hook to help continue the flour mixing process. If you do not have a mixer, no worries, it can still be done with your hands, but it’ll just be more tiring.

For the mixer, add more cold water as needed and mix on low. If using your hand, add cold water as needed and continue kneading the dough. Continue mixing and adding water as needed until all the flour sticks together in a mound. The mound should be not too hard and not too sticky.

Take the dough out of the mixer and continue kneading it with a lil bit of flour.  If you’re already hand kneading it, continue with a lil bit more flour.  Eventually make the dough into a ball.


Place it in a mixing bowl or bowl and cover it with a wet paper towel.  This will let the dough settle while you prepare the filling.


2) Make the filling. Take the chives and cut off about 1 inch of the stems. Wash and chop the chives into small pieces.

The bean thread should be softened by now.  Discard the bean thread water and chop the bean thread into small pieces.

Here are all the ingredients pictured for the filling:


In a medium sized bowl, scramble the eggs with a dash of salt.  With the pan temperature on high, place about 1/2 tablespoon of oil.  When the oil is fairly hot, place the eggs in and pan fry it.  Do not overcook the eggs–once it is no longer runny, try to chop it into smaller pieces in the pan.  Then take it out of the pan and chop into even smaller pieces.


Wipe off the pan, and turn the temperature back to high.  Put about 1 teaspoon of oil in the pan.  When the oil is hotter, place the dried baby shrimp in, stir.  Place the chopped eggs back in, stir.  Place the chopped bean thread in, stir, and add the chicken broth. Stir for about 30 secs. Turn the temperature off.


Take the baby shrimp-eggs-bean thread mix and add it to the chives.  Mix thoroughly.


Add the salt, soy sauce, fish sauce, and white pepper.  Mix thoroughly.


3) Make the skin.  Now that the dough has had some time to settle, take it out of the bowl and knead very thoroughly with some flour.  Then split them into 5 parts. Place 4 of the mounds back in the bowl and cover it with the same wet paper towel (may require re-wetting). Take the one mound left out and roll it with your hands into a circular long shape, like a sausage.  Cut it into 4 pieces.  Flour the pieces and with the cross section facing up, smash them down with the palm of your hand.  Roll out the smashed pieces to about 2-3 mm thick.


4) Wrap the chive box.  Place some filling in the skin and fold the skin in half to enclose the filling.


The skin should meet the other half on all edges, about 1cm from the edge. Pleat to seal the edges. Flour the bottom and set aside.  (I like to thinly coat a cookie sheet and place the finished chive boxes on there for temporary storage).


Repeat 3) and 4) with each of the mounds.

Since this recipe may yield more chive boxes than needed for a meal, you could freeze them to enjoy later. Just simply place the cookie sheet filled with chive boxes in the freezer. It will take about an hour to freeze and once frozen, transfer to ziplock freezer bags.

5) *Pan fry. Turn temperature to high. Once pan is hot, add 1 1/2 tablespoons of oil.  Place 2 chive boxes, top side down first, in the pan and fry until light brown, about 2 to 3 minutes.  Then flip them to the other side (bottom side) and pan fry it for another 2 to 3 minutes or until light brown.

Ta-da! Enjoy~~


*For chive boxes from the freezer, you could fry/steam the potstickers. Turn temperature to high. Once pan is hot, add 1 1/2 tablespoons of oil. Place 2 chive boxes, top side down first, in the pan and let it sizzle for 1 minute, or until golden. Flip them to the other side (bottom side) and let it sizzle for 30 seconds.  Add about 1/2 cup water, or just covering half of the chive boxes. Put the pan cover on to the side of the pan to let the air escape a little.  Once the water in the pan fully evaporates, flip them back over to the initial side and fry until crisp and light brown.

August 27, 2011

螞蟻上樹 (Ants Climbing a Tree)

by tina

There is no english name for this dish. The literal translation of 螞蟻上樹 is “ants climbing a tree.” sounds super unappetizing, right?  I don’t even see a correlation between the look and name of this dish. Anyway, forget the name–I can tell you this dish is delish!


  • 2 bundles bean thread/glass noodles
  • 3 tablespoons oil
  • 1/2 lb ground pork
  • 1 tablespoon ginger, minced
  • 1 tablespoon garlic, minced
  • 1 1/2 tablespoon soy bean paste with chili sauce (辣豆瓣醬, Hsin Tung Yang brand)
  • 1/3 cup chicken broth
  • 2/3 cup water
  • 1 tablespoon soy sauce
  • 1/4 teaspoon sugar
  • 1/2 cup green onions, chopped
  • 2 teaspoons sesame oil

Before you do anything, soak the bean thread in water for about 30 mins:

Mix the chicken soup and water together to make 1 cup. Cut the bean thread in half (at the loops, longitudinal section).

Heat the pan on high. When the pan is pretty warm, pour in the oil.  When the oil is hotter, put in the ground pork.  Quickly divide and separate the pork into smaller pieces.  Do this until the pork is partially cooked (half cooked, half raw).  Place the ginger, garlic, and soy bean paste with chili sauce in. Mix and continue separating the pork.

When the pork is fully cooked, pour the chicken/water mixture in. Also, add the sugar and soy sauce. Mix it around a couple times. After it boils for about 30 secs, add the bean thread in. Mix. After 30 secs, turn the temperature down to medium. Continue mixing until the dish becomes more dry* (yet still pretty moist. chicken/water mixture should pretty much be all soaked up by the bean thread. this may take approx 7 minutes).  Add the green onion and sesame oil. Continue mixing for about 3-4 minutes.
*Troubleshoot: If you put in the bean thread and it quickly becomes more dry than expected (where you’re not sure if the bean thread has actually cooked all the way), then add about 3 tablespoons of water and 1 teaspoon of soy sauce in the pan, and mix.

July 22, 2011

Pickled Mustard & Pork Vermicelli Soup (酸菜豬肉粉條湯)

by tina

I was feeling a bit lazy to cook tonight, but I somehow got myself excited to make something new. It turned out pretty well (although I didn’t really like the color of the broth). But taste wise, good!


  • 1 bundle of vermicelli (wide glass noodles)
  • 1/4 lbs ground pork
  • 1 teaspoon soy sauce
  • 1 small garlic clove, finely minced
  • 1/4 cup pickled mustard, diced
  • 1 1/2 cup chicken broth
  • 1/2 cup water
  • 1-2 teaspoons green onion, chopped

Serving size: 1 for full meal or 2 for side dish

picture of some of the ingredients to show specifically what I used:

Rinse the pickled mustard before dicing. Soak the vermicelli in water for about 15 minutes and then drain the water.

1) Make the pickled mustard and ground pork: set the temperature to high.  When the pan is pretty warm, pour in about 1 teaspoon of oil. Place the garlic in. Let the garlic sizzle a little and put in the ground pork.  Quickly divide and separate the pork into smaller pieces.  Do this until the pork is partially cooked (half cooked, half raw).  Pour in the soy sauce, stir, and continue separating the pork. Add the pickled mustard in and continue stirring for 2-3 minutes. Then turn the heat off and set this aside, in a bowl, while we work on the 2nd part.

2) Place the chicken broth and water in a smaller pot and bring the temperature to high.  Once it reaches a boil, place the vermicelli in.  Continue boiling for 5 mins and turn off the heat.

3) Pour the noodle soup into a big bowl.  Add the sour mustard and ground pork, and top with green onions.

When I make this again in the future, I’ll probably buy a different chicken broth since the chicken broth that I bought this time was really yellow in color for some odd reason.  I’d want something more clear and less thick looking.

Along with this, I also sauteed some baby spinach. And that was my dinner for the night. :)

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