Crispy Egg and Ramp Pockets
Thank you, Bob’s red mill, for sponsoring this post!
I’m looking to add a few new friends into my life. I would love to be BFFs with someone who has a boat, just so I can do boat things (I know nothing about boat things). I would also LOVE to be friends with someone who knows of or lives near a magical spot in the woods where ramps grow. Because ramps are insanely delicious and very expensive. I’ll be your friend with a dog and that bakes for you all the time and bring you Crispy Egg and Ramp Pockets!
Unfortunately, I do not have friends who fill these voids in my life. So for now, I stand on solid land and splurge every early spring on the $25/pound (YES, that’s correct) ramps. Some find ramps overrated but I truly find them so delicious. Ramps are wild young leeks and they have a really delicate and mild oniony flavor. Sort of like a gentle green onion with a slight spinach flavor. I bought half a pound the other week and have been slowly incorporating them into my daily meals: a couple finely chopped in my salad or mixed into a little sizzle sauce (working on that one for my next book!).
I used a bulk of the ramps for these super tasty Crispy Egg and Ramp Pockets! They are a very slight twist on classic egg and chive pockets. I swapped out the chives for ramps of course and omitted the vermicelli noodles simply for ease (feel free to add a bundle into the mix if you’re really missing them). The dough is a dumpling dough made with my favorite Bob’s Red Mill All-Purpose Flour, it’s the base for literally everything I bake in my kitchen! These are essentially extra large dumplings filled with soft scrambled eggs and I’m obsessed with them! I love to reheat a few in my airfryer in the morning for a quick and super satisfying breakfast!
If you have a friend with a ramp hookup, or just splurged on some ramps at your farmers market, please consider using some to make these pockets!
Crispy Egg and Ramp Pockets
Makes 12
Dough:
300g (2 1/2 cups) all-purpose flour
1/4 tsp salt
165g (3/4 cup) hot water
Filling:
8 large eggs
1 1/2 tbsp soy sauce
1 tbsp sriracha
1/2 tsp salt
1/4 tsp white pepper
2 tbsp unsalted butter
1/4lb (about 1 cup) ramps, chopped
4 tbsp olive oil, divided
Make the dough: In a large bowl, mix to combine flour and salt. Make a well in the center of the flour and pour the hot water in. Mix with a flexible spatula to form a shaggy dough. Start kneading with your hands to form a smooth dough, 5 to 6 minutes. Light flour a small section of your counter and set the dough ball there and cover with a bowl. Allow the dough to rest at room temperature for at least 30 minutes and up to 2 hours. The longer the dough rests, the softer it will be.
Prepare the filling: In a large bowl, whisk to combine eggs, soy sauce, sriracha, salt, and white pepper. Heat a large frying pan over medium low heat. Melt the butter in the pan and then add the eggs. Leave the eggs alone for a minute or two before gently stirring with a flexible spatula. Continue to stir, creating small curdles of soft scrambled eggs. When the eggs are just a little wet still, transfer the eggs to a medium bowl. Add the ramps and give the filling a gentle mix and chill in the fridge until ready to fill. The filling should be at least room temperature before filling the pockets.
Assemble pockets: Lightly flour your work surface and roll out the dough into a 2” thick rope. Cut the dough into 12 equal pieces (it’s okay if they aren’t perfectly even). Working with one piece of dough at a time, pinch the dough into a round shape and flatten the dough with your palm. With a dumpling rolling pin, roll out the dough into a 5” round wrapper. Place about 3 tbsp of filling in the center of the wrapper. Fold the wrapper in half, pinch the edges tightly to seal, to form a half moon shape. Fold the edge seam of the wrapper over to create a crimp/braided edge. Place the pocket on a lightly dusted cutting board or baking sheet and repeat with remaining pockets.
Cook the pockets: Cooking in batches (if cooking all of them), heat 2 tablespoons of oil in a large frying pan over medium heat. Add the pockets to pan and fry the bottoms until golden brown, 3 minutes. Add 3 tbsp of water and cover the pan with a lid. Let the water steam and cook the dumpling dough until completely evaporated, 4 minutes. Remove the lid and allow for any residual moisture to cook off. Flip the pockets and fry the other side until golden brown, 3 to 4 minutes. Transfer the cooked pockets to a platter to cool before serving. Use the remaining 2 tbsp of oil to cook the remaining pockets.
Recipe notes:
The pockets freeze beautifully before and also after cooking. It’s based really on personal preference!
If freezing uncooked, place the formed pocketing on a baking sheet lined with parchment paper and freeze until solid. Then store in an airtight container for up to 3 months in the freezer. No need to defrost before cooking. Just cook as you would fresh pockets, but increase the water to 1/4 cup and steam for 9 minutes.
Frozen and refrigerated cooked pockets reheating incredibly in an airfryer or toaster oven in just a few minutes.