1 tsp spicy Szechuan peppercorns (optional for spicy)
This classic Chinese dish is one of the best ways to use up all those chives!!
Make the dough: Add flour to large mixing bowl and pour the warm water in. Mix until the flour turns lumpy, and knead into a soft round ball. Cover with a wet towel and let sit for 30 minutes.
Make the tofu scramble: Combine all the seasonings and vegetable broth in a small bowl and mix well. Add tofu to pan and crumble with the spatula as you saute. After sauteeing the tofu for 1-2 minutes, add the seasoning mix to the pan and saute for another 5-7 minutes until lightly browned.
Prepare the filling: Soak vermicelli noodles in hot water for five minutes then chop into small pieces. While noodles are soaking, finely chop chives and make a tofu scramble. Add all the stuffing ingredients to a second large mixing bowl and mix well.
Stuff the pockets: Dividing the dough into 12 equal portions, roll each piece into a 5-6 inch circle (with the edges thinner than the middle). Spoon some filling onto half of the circle, fold in half, and seal the dough by folding one edge over the other.
Pan fry the pockets: Heat oil in a frying pan over medium heat. Lay 2-3 pockets flat, cover, and let sit until golden brown. Flip and repeat (about 3-4 minutes on each side). Serve immediately!