Exclusive Lace Chive Pockets

Wash the chives and chop them finely.

Crack the eggs into the bowl.

Heat oil in a pan and stir-fry the scrambled eggs, then set aside.

All ingredients are prepared.

Flatten the dough that has been prepared in advance into a round shape.

For the marinade, I only added salt and five-spice powder, and that’s enough.

Just wrap it with thin skin and a big filling.

Wrap them all one by one.

Preheat the pan and put in the chive pockets.

Cook each side until golden brown.

Then stand it up and cook the bottom edge as well.

It's done cooking, and the color is golden and crispy.

Simple and easy to learn, and the taste is also light.

Homemade methods are for reference only.

Finished product image.