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

As soon as the mixture becomes cool enough to handle, knead the mixture into a soft, smooth dough.

Cover the dough tightly with cling film. Leave to rest for 15 minutes.

Heat oil in a skillet over high heat until very hot. Pour in the beaten eggs and scramble until they turn solid. Once they cool down a little, chop into small pieces.

Soak mung bean vermicelli in hot water for 5 minutes until pliable. Rinse under cold water, then chop the strands into tiny pieces.

Put the chopped chives, vermicelli and eggs into a mixing bowl. Stir in salt and ground Sichuan pepper.

Divide the dough into 12 equal portions.

Dust the working surface and the rolling pin with a little flour to prevent sticking. Flatten each piece of dough into a round wrapper, about 6 in / 15 cm in diameter.

Place the filling mixture in the middle of a wrapper then seal it into a semi-circle flat pocket.

Fry the assembled pockets in two batches. Pour 1 tablespoon of oil into the skillet over medium heat.

Place in 6 chive pockets then cover with a lid. Flip over when the first side becomes golden brown.

Fry the other side uncovered until it turns golden brown.

Freeze uncooked chive pockets on a lightly floured tray. Once completely frozen, transfer them to an airtight bag and store in the freezer for up to three months.

Fry the frozen pockets without defrosting them first. When frying the first side, add about ½ cup (120 ml) of water and cover the pan with a lid.