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Recipe details are AI-generated from the video and may contain errors — for reference only.
First cut off the old roots of the chives, then chop 300g of chives into moderate lengths and set aside in a dish.
Watch out
Do not cut the chives too short, otherwise they will lose texture and flavor.
In a large basin, add 3 cooked scrambled eggs, 50g of chopped soaked vermicelli, 300g of chopped chives, then add 5g salt, 5g five-spice powder, and 20ml flaxseed oil, mixing evenly by hand until fragrant.
Watch out
Add salt gradually and adjust to personal taste, otherwise adding too much at once will cause the filling to release water and become too salty.
Mix 3g dry yeast into 600g flour, then pour in 350ml warm water while stirring with chopsticks into large flakes, knead into a smooth dough by hand, and rest covered for 20 minutes.
Watch out
Do not let the dough rest for too long
keep it around 20 minutes, otherwise it will over-ferment and lose its elasticity
Dust the board with 20g dry flour, roll the rested dough into a long log, cut into equal pieces and dust with flour; knead a dough piece to add elasticity, flatten and roll out with a rolling pin into a large round wrapper 1mm thick the size of a plate.
Watch out
Do not roll the wrapper too thin, otherwise it will tear and leak the filling during assembly.
Place 150g chive filling on one half of the rolled wrapper, leaving edges clean; fold the wrapper in half, press edges firmly to seal, and trim excess dough with a bowl.
Watch out
The seal must be pressed firmly, otherwise the edges will split and leak juice during pan-frying.
Be careful not to touch the hot griddle surface when moving the metal basin or flipping, to avoid burns.
Preheat the electric griddle, brush 10ml oil to prevent sticking; add the chives pies, cover with a metal basin to retain moisture, and cook on low heat; gently flip when the pie moves easily with a spatula, fry both sides until golden, stand on edge to crisp the bottom seam, and remove when cooked through.
local_fire_departmentlow heatWatch out
Maintain low heat and cover with a basin throughout, otherwise the crust will burn and harden before the filling inside is fully cooked.
