Egg Dumpling

Put the glass noodles in a pot and add enough water to cover them completely. Bring to a boil and cook for about 8 minutes. If using pre-soaked noodles, boil for 2 minutes.

While the noodles are cooking, finely chop the cheongyang pepper, carrot, and green onion.

In a large bowl, combine the chopped vegetables and crack in the eggs. Mix well.

Season the egg mixture with salt, sesame oil, and a few shakes of pepper.

Drain the cooked noodles and place them in a separate bowl. Season with sugar and soy sauce.

Using scissors, cut the seasoned noodles into small pieces.

Let the noodles cool slightly, then add them to the egg batter and mix everything together.

Heat a generous amount of cooking oil in a frying pan over medium-low heat.

Spoon about two tablespoons of the batter into the pan to form small, round shapes.

When the edges start to cook, carefully fold each dumpling in half to create a half-moon shape.

Continue to fry, flipping occasionally, until both sides are golden brown and cooked through.

Transfer the finished egg dumplings to a plate and serve.