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Recipe details are AI-generated from the video and may contain errors — for reference only.
Add 300g all-purpose flour and 3g salt to a bowl, pour in 230g warm water while stirring, mix into a shaggy dough, cover and rest for 10 minutes.
Watch out
Warm water must be poured in gradually while stirring to ensure even absorption.
After 10 minutes, stir the dough again, coat hands with some cooking oil, knead the dough until smooth, soft, and non-sticky, then cover and let rest for 20 minutes.
Watch out
Oiling your hands prevents the dough from sticking.
Take a bunch of 250g washed and dried chives, chop them finely, place in a large bowl, add a little cooking oil and mix well to prevent water release.
Watch out
Chives must be completely dried before chopping, otherwise they will release water when wrapping.
Crack 3 eggs into a bowl and whisk well; heat oil in a wok, pour in egg liquid once hot, rapidly break them apart with chopsticks into golden scrambled egg bits, remove and let cool.
local_fire_departmentmedium heat stir-fry for 90 secondsWatch out
Eggs must cool completely before mixing with chives, otherwise heat will cook the chives and cause water release.
Pour the cooled scrambled eggs into the chopped chives, add 2g Sichuan pepper powder, appropriate salt, and 5ml sesame oil, mix well to complete the filling.
Take out the rested dough, do not knead again, shape and cut directly into 10 equal-sized pieces, roll and round them evenly in your hands.
Watch out
Do not knead the rested dough forcefully, otherwise it will develop gluten and become too hard to roll out.
Flatten a dough piece on the cutting board into a round wrapper with thin edges and a slightly thicker center, fill with a generous amount of chive and egg filling, seal like a steamed bun and shape.
Watch out
Seal like a steamed bun when wrapping to ensure the skin is thin and holds plenty of filling without leaking.
Be careful of oil splatters and burns when brushing oil or flipping.
Without preheating the electric griddle, place 4 pie blanks and press them slightly thin and round, cover and cook on medium heat; when surfaces change color slightly, brush with oil and flip, brush the other side too, rotate for even heating until fully puffed and golden, then remove.
local_fire_departmentmedium heat pan-fry for 300 secondsWatch out
Do not preheat the griddle
press the blanks gently from edge to center after placing them
Cook the last batch of pies, flip when puffed and cook for another 30 seconds, rotate for even heating until fully puffed and golden brown on both sides, then remove.
local_fire_departmentmedium heat pan-fry for 30 seconds
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