Once the dough has rested, the surface should become smoother and the texture softened. Divide the dough into two even pieces using a knife of dough cutter. Work on the dough one piece at a time. Place one piece back into the bowl and cover with plastic wrap.
Roll the dough on the working surface until it forms a ball. Cut the dough in half. Roll each piece into a long log, then divide it into 3 even pieces.
Add a small spoon of oil onto your working surface and use your hand to grease the surface. It prevents the dough from sticking to the surface.
Work on the dough one piece at a time. Roll the dough with both of your hands until it forms a ball.
Press the dough with your hand, then roll it out into a 6” (15 cm) disk.
Use a measuring cup to scoop 1/4 cup of egg-chive filling, press it down with your hand, and add more filling so it fills the cup tightly (very important). Add the filling onto the center of the rough disk. Fold the dough over it to create a half moon. Gently use your hand to press the filling to even it out.
Seal the edges of the dough together by gently pressing the dough and pressing out as much of the air bubbles as you can.
Crimp the edges by folding the excess dough together along the edge using your hand, one finger width at a time, until it forms a pattern. Cut off any extra dough at the end and discard it. If you don’t know how to crimp the edges, you can simply press the dough together so it won’t break apart during cooking.