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These Chinese style mushroom leek pockets are flaky, savory hand pies packed with umami-rich filling that disappear faster than you can make them.
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What makes this dish special
I was craving something new and vegetarian to kick off the year, but I wasn't quite sure what to make. Then it hit me: how about making a version of the Chinese chive pockets I love so much? They're one of my all-time favorite vegetarian dishes, with their tender, savory filling wrapped in a delicate pastry.
I decided to create my own version, but with a shortcut: puff pastry instead of making dough from scratch. And here's the best part-since these pockets are traditionally served with soy-vinegar sauce or chili oil for dipping, I thought, why not just season the filling with those flavors directly? The result is an incredibly delicious Chinese style mushroom leek pocket that's packed with flavor in every single bite!
Recipe
Chinese Style Mushroom Leek Pockets
Ingredients
- 4 large eggs
- 1 teaspoon fish sauce
- ¼ teaspoon white pepper
- 3 tablespoons oil divided
- ½ pound leeks thinly sliced
- 5 ounces shiitake mushrooms finely chopped
- 1 tablespoon oyster sauce
- 2 teaspoons soy sauce
- ½ teaspoon Chinese five spice
- ½ teaspoon red chili flakes
- 2 sheets puff pastry, thawed (17.3 ounces total)
- egg wash (1 large egg beaten with 1 tablespoon water)
Instructions
- Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
- Make the filling. Lightly beat 4 large eggs with fish sauce and white pepper in a medium bowl.
- Heat 1 tablespoon oil in a large nonstick saute pan over medium-high heat. Add eggs and cook until soft scrambled. Remove from heat and transfer to a bowl.
- Heat another tablespoon in the same pan. Add leeks and season with salt. Saute until leeks have softened, about 6-7 minutes. Remove from heat and add to the bowl with the eggs.
- Heat another tablespoon in the same pan. Add mushrooms and saute until lightly browned and softened, about 5 minutes. Season with salt and pepper. Transfer to the bowl with the leeks and eggs.
- Season filling mixture with oyster sauce, soy sauce, five spice, and red chili flakes, stirring until well combined. Let cool.
- Lightly dust a clean work counter with flour and roll puff pastry sheet until it's 10x9 inches. Cut into 6 equal rectangles, about 5x3 inches. Scoop ¼ cup filling on one side of each of the puff pastry portions. Fold in half to create a 2 ½x3 inch rectangle. Press the edges together, using a fork to crimp. Place pockets on prepared baking sheets and repeat with remaining pastry and filling.
- Using a sharp knife, cut slits on top of each pastry. Brush egg wash on top and bake for 20-25 minutes or until golden brown. Remove from heat and serve.
Video
Notes
Step-by-step instructions
Step 1: Prepare filling
Let's start by making the most important component of these Chinese style mushroom leek pockets: the filling. The filling comes together in stages, which helps each ingredient shine.
Start by making soft scrambled eggs seasoned with fish sauce and white pepper. This creates a tender, fluffy base for the filling. Cook them until just set, then set them aside.
Next, sauté the thinly sliced leeks in oil with a pinch of salt until they're soft and sweet, about 6-7 minutes. The leeks should be tender but not browned.
Finally, cook the finely chopped shiitake mushrooms until they're golden and any moisture has evaporated. Once everything's cooked, combine them in a bowl and season with oyster sauce, soy sauce, Chinese five spice, and red chili flakes. The filling should taste bold and savory.
Let it cool completely before assembling so the puff pastry doesn't get soggy.
Step 2: Assemble pockets
Even though I'm a professional chef and prefer making almost everything from scratch, puff pastry is one item I always purchase. Why go through the trouble when the store version is excellent?
Roll out the thawed puff pastry on a lightly floured surface until it's about 10x9 inches, then cut it into 6 equal rectangles (roughly 5x3 inches each).
Spoon about ¼ cup of the cooled filling onto one half of each rectangle, leaving a border around the edges. It's going to look like too much filling, but we want to pack in as much as we can.
Fold the pastry over to create a pocket and press the edges firmly together. Then, use a fork to crimp the edges, which not only seals them securely but also gives them that classic hand-pie look.
Make sure there are no gaps, or the filling might leak out during baking.
Repeat with the second sheet of pastry and the remaining filling.
Step 3: Bake
Transfer the assembled pockets to parchment-lined baking sheets, giving them a little space between each one.
Before they go into the oven, use a sharp knife to cut a few small slits on top of each pocket. The slits allow steam to escape during baking, which prevents the pastry from getting soggy and helps it puff up beautifully.
Brush each pocket with egg wash for that gorgeous golden sheen. Then, bake the Chinese style mushroom leek pockets at 400°F for 20-25 minutes or until they're puffed and deeply golden brown. The smell that fills your kitchen is absolutely incredible.
Let them cool for just a few minutes before serving since the filling will be piping hot. These are fantastic served warm or at room temperature, making them perfect for parties or meal prep.
For another delicious savory pie, check out these Chinese hoisin beef hand pies, orange ginger roasted pork bao buns, and Chinese pineapple buns with char siu pork!
Make-ahead and storage tips
- Make-ahead: You can assemble the pockets and refrigerate them unbaked for up to 24 hours, or freeze them for up to 3 months. If baking from frozen, add 5-10 minutes to the baking time.
- Store: Store cooked pockets in an airtight container in the refrigerator for up to 3 days.
More vegetarian Asian recipes
Looking for more vegetarian Asian dishes? Try these:
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All images shot and styled by Christine Ma. Available for food photography, styling, and recipe development.
Monica says
For vegetarian pastries, these were so flavorful! I love mushrooms and leek so I knew I would love these. I liked them with some chili oil on the side.
Christine Ma says
I love them with chili oil too. Thanks for giving my recipe a try!