Make the dough. Mix the flour and salt in a bowl. Then, pour boiling water and mix until it forms chunks. Lastly, mix in room temperature water and knead into a soft dough.

Roll the dough into a log. Cut the dough into 8 pieces using a dough cutter.

Shape each piece into a round ball and brush it with oil. Let it rest for half an hour.

Prepare the filling ingredients by washing the Chinese chives thoroughly to remove any dirt or debris. Then, drain the excess water from the chives. Next, chop the Chinese chives into small pieces. Meanwhile, cook the scrambled eggs until they are fully cooked and set. You can refer to my recipe for Tomato and Eggs Stir-Fry to learn how to cook scrambled eggs. Once cooked, allow the scrambled eggs to cool before using them in the filling mixture.

Meanwhile, prepare the filling by stirring together chopped Chinese chives, oil, scrambled eggs, dried mini shrimps, salt, chicken bouillon powder(optional), and oyster sauce.

Take a piece of dough ball and roll it into a thin circular wrapper using a rolling pin. Place some filling in the center and seal the dough wrapper by bringing the edges together.

Pinch the edges to seal and smoothen it to form a large ball.

Use your hand to flatten it into a round chive pocket.

Heat some oil in a pan over medium-low heat. Carefully place the chive pockets in the pan and cook them until they are golden brown on one side. Then, gently brush oil on the top side of the chive pockets before flipping them over to cook the other side. This helps ensure that both sides are evenly cooked and golden brown.

Cook until golden brown on both sides. Enjoy while hot and fresh! Serve it with chili oil, Chinkiang vinegar, dumpling sauce, or soy sauce.