Easy No-Roll Thin-Skin Chive Boxes

Add 300g all-purpose flour and 2g salt into a large bowl, mix well. Divide the flour in half, pour 100g boiling water into one half for scalded dough, and pour 100g cold water into the other half, stirring into flakes while pouring. Finally, knead by hand into a slightly soft dough.

Sprinkle a little dry flour on the board, place the dough on it and knead until smooth. Roll it into a long strip, cut into evenly sized dough pieces with a knife. Take a piece, place it on the board and shape into a circle. Pour appropriate cooking oil into a flat-bottomed pan and brush evenly, arrange the dough pieces evenly in the pan, brush a layer of cooking oil on the surface to lock in moisture, cover with plastic wrap and rest for over 30 minutes.

Prepare a bunch of chives washed and drained in advance, cut off the roots with a knife, and cut them into fine chive pieces, put them in a large bowl and set aside.

Heat oil in a pan, crack in 2 eggs with one hand, and quickly scramble them into small pieces with a spatula. Remember not to overcook them, turn off the heat and set aside to cool.

Add an appropriate amount of cooking oil to the chopped chives and stir well with chopsticks to lock in moisture. Then add 50g chopped vermicelli, 30g diced carrot, the cooled scrambled eggs, and 15g dried shrimp. Add a little salt, a little pepper powder, appropriate five-spice powder (remember not to add thirteen-spice), a little sesame oil, a little oyster sauce, and 1 spoonful of white sugar (to prevent heartburn), and mix well with chopsticks.

Take out the rested dough pieces, pour the excess oil from the pan onto the board and spread evenly to make an oiled surface. Take a piece of dough, place it on the board without rolling, press it directly into a round disk by hand, add an appropriate amount of filling, slowly seal it inward, fold left and right, pinch off excess dough, and fold the seal over to neaten. Drop the raw piece onto the board to distribute the filling evenly, then gently press by hand until the filling inside is faintly visible.

Preheat the electric griddle and brush with oil, place the chive box raw pieces face down evenly into the griddle, and neaten slightly to make them rounded. Brush a layer of cooking oil on the surface to lock in moisture, turn on the pie mode and bake for 2 minutes until the bottom is golden. When time is up, open the lid, flip over, brush oil on the surface and cover with the lid to bake for another 2 minutes until the other side is also golden, then remove from pan and serve.