Saturday, June 23, 2012
Garlic Chive pockets with raw garlic soy dipping sauce
It's the 2nd last Saturday of my June Garlic month and what better day to go all-out with garlic than today?
The garden is blooming with all sorts of wild and beautiful plants, and these hardy grass-like chives are growing all over the place. Time to harvest a bunch and make into pan fried pockets! (and later in the season, we'll harvest the flowers for eating too :)) Recipe can use other types of leafy greens as well: spinach, kale, arugula, anything that you'd like with garlic. Make sure to drain out as much liquid as you can before stuffing the pockets. You can save the liquid and knead into the dough as well.
2 tsp yeast
1 cup warm water
1 cup whole wheat flour
1 1/2 cup bread flour
1 tsp sugar
1/2 tbsp salt
(Alternatively, you can use bread starter or sour dough starter, 100% hydrated, and add 3/4 cup water and 2 cups flour instead of above measurements. You can also use store bought pizza dough and cut them into individual rounds)
3 cloves of garlic, chopped
2 cups chives, chopped
Salt and pepper to taste
Dissolve yeast in warm water for 5 mins and add flour, sugar, and salt. Mix and let proof for a few hours until doubled in size. Knead and cut into palm sized pieces, let rest for 1 hr on baking tray in oven (make sure it is off!).
In skillet, fry up garlic and chives until softened and season to taste. Let it cool for about 15 mins. Roll out each piece of dough into circle-ish shape until as thin as you can get it, then fill half the circle with chive mixture. Fold over the other half of dough and roll the edges together. Pinch them to seal.
In oiled skillet on medium heat, fry the pockets about 3 - 5 mins on first side or until browned, then turn over and fry 1 -3 mins.
While they are frying, you can make up a raw garlic soy sauce:
2 cloves minced garlic (or roughly chopped if you enjoy the pungency!)
1 tbsp soy sauce
1 tsp rice wine vinegar
1 tsp sesame seed oil