Exclusive Chive Pocket

Mix an appropriate amount of all-purpose flour with warm water until it forms a crumbly dough, then knead into a smooth dough and let it rest for ten minutes.

Beat the eggs, add a little salt, and mix well to set aside.

Heat oil in a pan, pour in the beaten eggs and cook until set, use a spatula to break them up, then remove and let cool for later use.

Wash the chives, drain them, chop them, and put them into a large bowl.

First, pour in an appropriate amount of cooking oil to lock in the moisture of the chives, then add the scrambled eggs, dried shrimp, and oyster sauce and mix well. Next, add a suitable amount of salt, drizzle in some sesame oil, and mix evenly again.

Roll the dough into long strips and divide it into equal portions of dough.

Roll it out with a rolling pin into the shape of a large dumpling wrapper, put in the chive filling, and wrap it using your own technique.

Wrap it as shown in the picture, and wrap them one by one.

Heat a non-stick pan, brush with oil, and place the wrapped chive pockets in it to cook over low heat.

Pan-fry until golden brown, then flip and fry the other side. When both sides are golden brown, pour a little hot water along the edge of the pan, cover, and cook for a while until the chive pockets puff up.

Finished product image.

Finished product image.