• Mix all-purpose flour 300 g, olive oil 25 g, and salt (NaCl) 1/8 tbsp. Pour hot water 150 ml (80-100°C) to the flour mix and stir until the flour turn into small lumps. Cool down for ~5 min. Knead into a smooth dough (~8 min, the longer the better) then keep it wet with cover in RT. Wait for 30-40 min to let the dough become extensible.

Important: Heat denatures the wheat gluten protein and change the interaction between proteins, resulting the crispy surface after frying. Make sure the water is hot enough when contact to the flour.

Notice: Depend on the water absorbance of different brands of flour, more or less water could be added.

• Prepare the filling: Soak the dried bean thread noodle ~50 g in hot water for 5-10 min then cool down with cold water. Chop the bean thread noodle and Chines chive into small pieces (~0.5 com). Fry 3 eggs and chop into small pieces. Mix all together with 1 tbsp salt, 2 spoons sesame oil, ½ spoon soy sauce.

Notice: The filling can be replaced with any vegetable or meat, depends on what you like.

• Divide the dough into 12 equal portions. Roll the small dough into a thin circle (5-6 inch in diameter). Place the filling mixture in the middle then seal the dough into a flat semi-circle.

Notice: The filling can be replaced with any vegetable or meat, depends on what you like.

• Heat up oil in a frying pan. Fry the pocket until both sides turn into golden brown.
• Enjoy it!