Steps

In lukewarm water, dissolve 2g sugar and 4g active dry yeast.

In a blender, combine 30g chives and 100ml milk and blend into a juice.

In a bowl, mix 180g all-purpose flour, 180g bread flour, 50g sugar, and 8g baking powder. Add the dissolved yeast mixture, chive juice, and 2 tbsp vegetable oil. Mix with chopsticks until it forms a dough. Cover with plastic wrap and let it rest for 40 minutes.

🕒 03:29

Heat white sesame oil in a frying pan. Pour in 2 beaten eggs and scramble. Remove to a plate.

🕒 04:31

In the same frying pan, add white sesame oil and sauté 1 tsp minced ginger until fragrant.

🕒 05:01

Add 30g dried scallops (or canned whole clams) and 30ml scallop soaking liquid (or canned clam liquid). Bring to a boil, then add 50g rehydrated vermicelli, 100ml water, a pinch of salt, and a pinch of pepper. Simmer until the vermicelli absorbs the flavor and the liquid is gone. Let it cool.

🕒 05:19

Finely chop 1 bundle of chives. Rub with 1 tsp salt and squeeze out the excess water thoroughly with paper towels. This is a key step to prevent the filling from becoming watery and to enhance the flavor.

🕒 06:17

In a bowl, add 100g ground pork. Mix in 1/2 tsp salt, pepper, 1 tbsp Shaoxing wine, and a little soy sauce.

🕒 07:19

Add the cooled vermicelli and the squeezed chives to the pork mixture and mix well.

🕒 07:49

Add the scrambled eggs and 1 tbsp scallion oil and mix.

🕒 08:12

Spread the finished filling in a tray and chill in the refrigerator. This is a key step to solidify the fat in the meat, making it easier to wrap.

🕒 08:33

Divide the rested dough in half. Roll each half into a long cylinder, then cut into about 15-20 pieces.

🕒 09:07

Using a rolling pin, roll out each piece of dough into a round shape, or gently stretch it by hand.