# 韭菜盒子新吃法，不揉面不擀皮，鲜嫩营养，5分钟出锅，比肉还香

Source: https://www.youtube.com/watch?v=dJWBZ911OgE
Recap page: https://rapidrecap.app/video/dJWBZ911OgE
Generated: 2026-01-14T03:33:59.713+00:00

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## Quick Overview

The video demonstrates a quick and easy method for making savory chive pockets (or pancakes) without kneading or rolling dough, resulting in a tender, nutritious, and flavorful dish ready in about 15-20 minutes, which is pan-fried and folded like a dumpling.

**Key Points:**
- The recipe creates chive pockets without traditional dough, using a batter made with chopped chives, carrots, starch, and eggs.
- The filling preparation involves dicing chives, carrots, soaking vermicelli (glass noodles), and mincing garlic and chilies, which are mixed with a sauce of soy sauce, vinegar, and sesame oil.
- Three eggs are cracked into the vegetable/vermicelli mixture, seasoned with salt and pepper, and mixed until fully incorporated into a sticky batter consistency.
- The batter is cooked on a preheated, oiled electric griddle, pouring spoonfuls to form small pancakes, which are then shaped into a semi-circle or 'dumpling' shape by folding after one minute of cooking.
- The pancakes are cooked for about two minutes on each side until golden brown, yielding a slightly crisp exterior and a tender, fresh interior.
- The finished chive pockets are served with a dipping sauce made from minced garlic, chili rings, soy sauce, rice vinegar, and sesame oil, creating a savory and delicious flavor profile.
- The entire process is quick, taking only about 15-20 minutes, making it suitable for breakfast and appealing to both the elderly and children due to its freshness.

![Screenshot at 00:00: The initial ingredients are displayed on a wooden cutting board: a large bunch of fresh green chives and three whole eggs, setting up the main components for the batter.](https://ss.rapidrecap.app/screens/dJWBZ911OgE/00-00-00.jpg)

**Context:** This video is a cooking tutorial presented by a creator named '小颖美食' (Xiao Ying Mei Shi), demonstrating an unconventional, quick method for preparing Chinese chive pockets or savory pancakes. The focus is on avoiding the labor-intensive steps of making traditional dough by using a batter incorporating pre-softened glass noodles (vermicelli) to create a unique texture.

## Detailed Analysis

The video guides viewers through making a quick, dough-free version of chive pockets. First, preparation involves washing and drying the chives (00:00), soaking vermicelli/glass noodles in hot water (00:07-00:12), and finely dicing carrots (00:12-00:25). The chives are chopped (00:29-00:36), and the carrots are diced (00:21-00:25). A dipping sauce is prepared by combining minced garlic and sliced red chili peppers (00:55-01:02) with soy sauce (3 spoonfuls), rice vinegar (2 spoonfuls), and sesame oil (1 spoonful) (01:04-01:14). The main batter ingredients are combined in a bowl: the chopped chives, diced carrots, soaked and chopped vermicelli (01:24-01:25), a handful of dried shrimp for umami and calcium (01:27), and three eggs (01:29-01:33). This mixture is seasoned with salt and pepper (01:35-01:38) and mixed thoroughly until a sticky batter forms (01:39-01:50). Two spoonfuls of potato starch are added last to ensure the mixture binds (01:43-01:47). The batter is then cooked on a preheated, oiled electric griddle (01:53-01:56), pouring spoonfuls and shaping them into discs using a spatula (01:57-02:03). After cooking one side for about one minute, each pancake is folded in half like a dumpling (02:10-02:19). They are cooked for another two minutes until golden brown on both sides and fragrant (02:21-02:37). The final product is served, highlighting the tender filling of vegetables and noodles encased in the thin egg-and-starch wrapper, which is best enjoyed dipped in the prepared spicy sauce.

### Ingredient Preparation

- Chives are washed and chopped (00:29-00:36)
- Carrots are sliced thin and then diced (00:12-00:25)
- Vermicelli/glass noodles are soaked in hot water until soft (00:07-00:12)
- Garlic and chili peppers are minced/sliced for the dipping sauce (00:55-01:02)

### Batter Mixing

- Combine chopped chives, carrots, soaked noodles, dried shrimp, and three eggs (01:24-01:33)
- Season with salt and pepper (01:35-01:38)
- Mix thoroughly until a sticky batter forms (01:39-01:50)
- Add two spoonfuls of potato starch for binding (01:43-01:47)

### Cooking the Pancakes

- Preheat an electric griddle and brush with oil (01:53-01:55)
- Pour spoonfuls of batter onto the hot surface and shape into discs (01:57-02:03)
- Cook for one minute, then fold each pancake in half like a dumpling (02:10-02:19)

### Finishing and Serving

- Continue frying for about two minutes per side until golden brown and fragrant (02:21-02:37)
- The finished product is served folded and ready to be dipped in the prepared sauce (02:38-02:53)
- The creator notes the dish is fresh, delicious, and suitable for all ages (02:58-03:03)

![Screenshot at 00:07: The preparation begins by soaking a portion of vermicelli \(glass noodles\) in a patterned bowl of hot water to soften them.](https://ss.rapidrecap.app/screens/dJWBZ911OgE/00-00-07.jpg)
![Screenshot at 00:22: The carrot is finely diced into small, bright orange cubes after being initially sliced thinly.](https://ss.rapidrecap.app/screens/dJWBZ911OgE/00-00-22.jpg)
![Screenshot at 01:05: The dipping sauce ingredients are being assembled, starting with dark soy sauce poured into a spoon over the minced garlic and chilies.](https://ss.rapidrecap.app/screens/dJWBZ911OgE/00-01-05.jpg)
![Screenshot at 01:35: Salt and pepper are sprinkled over the main mixture of chives, carrots, noodles, shrimp, and three raw eggs.](https://ss.rapidrecap.app/screens/dJWBZ911OgE/00-01-35.jpg)
![Screenshot at 02:15: The pancake batter is cooked on the griddle, and one piece is being folded in half using a spatula to resemble a dumpling shape.](https://ss.rapidrecap.app/screens/dJWBZ911OgE/00-02-15.jpg)