Step 1

Put the flour into a heatproof bowl. Pour in hot water (soon after being boiled). Stir with a pair of chopsticks or a fork until the flour turns into small lumps.

Step 2

Knead into a soft, smooth dough when cool enough to handle (see note 2).

Step 3

Cover the bowl with a wet kitchen towel. Leave to rest for 30 mins.

Step 4

Finely chop chives.

Step 5

Soak vermicelli noodles in hot water for 5 minutes. Rinse under cold water until pliable. Chop into small pieces.

Step 6

Heat up oil in a wok then fry eggs (see note 3). Coarsely chop the egg.

Step 7

Put chive, noodles and egg into a mixing bowl. Stir in salt and ground Sichuan pepper/Chinese five-spice powder.

Step 8

Divide the dough into 12 equal portions.

Step 9

Roll each piece into a round wrapper (about 15cm / 6inch in diameter).

Step 10

Place filling in the middle then seal the wrapper into a semi-circle flat pocket (see note 4).

Step 11

Heat up oil in a frying pan over medium heat.

Step 12

Place the pockets in then cover with a lid. Flip over when the first side becomes golden brown.

Step 13

Fry the second side uncovered until it turns golden brown (see note 5).