Chive and egg pockets

Add water to the flour gradually, stir with chopsticks and knead into a soft dough. Cover with a damp cloth and rest for 30 min; avoid adding too much water at once.

Wash, dry and finely chop the chives. Devein and chop the shrimp. Lightly oil the pan, scramble the eggs until fully set and break into small pieces, then cook shrimp until pearly and opaque. Transfer to a clean bowl and cool briefly, keeping raw and cooked utensils separate.

Coat chives with sesame oil, then add cooked egg and shrimp. Mix in salt just before wrapping. Divide and roll the dough into thin rounds. Wrap in batches without overfilling and refrigerate filling that must wait.

Put filling on one half of each wrapper, leaving a clean rim. Fold, pinch securely and flatten gently without pushing filling into the seam.

Lightly oil the pan, add the pockets over low heat and set a 3 min first base check. Turn as needed and keep cooking. Golden surfaces alone are insufficient: no wet dough should remain and the filling center should reach 74°C.

Lift out with a spatula and cool briefly before eating; the filling may be hotter than the crust.