These chewy-crisp pockets of goodness are fun to make and even better to eat. They are a popular Chinese snack filled with the slight garlicky bite of Chinese chives and the savory depth of seasoned pressed tofu. Clear cellophane noodles add body and egg binds the ingredients together. Some cooks add dried shrimp, but I prefer to avoid muddling the flavors.

The turnovers are a great snack or can be served with a bowl of soup, plate of sumplings and/or salad. Use regular grocery store flour for the best results. The bit of oil in the dough yields a slightly rich finish.