Chinese Chive PiesBought on a whim in Chinatown. That’s my story with Chinese garlic chives: robust and green with budding tops. They’re flavorful and aromatic, not as sharp as scallions or garlic.

I chopped an amount of my Chinese garlic chives to make the “Chinese Chive Pies,” as demonstrated on Tiny Urban Kitchen. The free-form recipe combines these chives into a dumpling, with cooked cellophane noodles, ground pork, scrambled eggs, and dried mushroom powder. That’s right. I ground some dried shiitake mushrooms in my spice grinder and got mushroom dust. Wow.

Chinese garlic chivesCellophane noodles need to be “soaked” rather than “cooked.” After soaking them for 15 minutes in hot water, I chopped them in a bowl with scissors. Easy.

Another easy shortcut: I cooked everything together in a single pan, with the sesame oil. Done.

And now the dough balls. The dough science, here, works. It involves the flour mixed with boiling water, then mixed with cold water. Pull out 10 clumps of this dough and roll each with your rolling pin. Neat. I was proud that my crimping held my filled pies together. Once filled, the pies fried quickly until they browned. The taste? I wanted a dipping sauce.

PREP TIME: pies can be assembled and fried within an hour
TASTE:
aromatic Chinese garlic chives without the sharpness of scallions or garlic

Next time, I will dig into the May 2015 issue of Cooking Light to make the “Coriander-Thyme Lamb Chops with Yogurt Sauce” along with the “Carrot and Cumin Salad.” Come back to my site next week, to enjoy this meal with me.