Add the 2 cups of flour into a mixing bowl. Create a well in the center of the bowl.

In a microwave-safe jar or bowl, microwave the water on high for 30 seconds. The temperature of the water should be around 110ºF. It is very warm to touch but should not be scalding. Carefully pour the water into the bowl with the flour.

Use chopsticks or a wooden spoon to mix the flour and dough. Once the dough starts coming together, drizzle in 1 teaspoon of safflower oil. Use your hands to gather all the bits of dough and knead together for several minutes. The dough may be a little tacky but it shouldn’t be sticky. If the dough is feeling dry, add a tiny splash of water.

Shape the dough into a ball. The surface should be relatively smooth. Place the dough in the bowl and cover the bowl with a wet towel, silicone cover, or plastic wrap. Let the dough rest for 30 minutes.

Transfer the chopped chives to a mixing bowl. Add 2 teaspoons of safflower oil and toss with the chives. Set the bowl aside.

Drizzle 1 teaspoon of safflower oil into a nonstick skillet over medium-high heat and swirl it around. Once the pan is hot, add the beaten eggs. Cook them for about 1 minute, scrambling the eggs with a spatula. Turn of the heat, and use the spatula to break up any large chunks of egg into small pieces (no larger than 1/2-inch pieces). Transfer the scrambled eggs to a plate and wipe down the skillet.

Drizzle the remaining 2 teaspoons of safflower oil into the skillet over medium-high heat. Add the ginger and mushrooms and sauté for a minute. Mix the carrots and chopped vermicelli and stir for another minute. Turn off the heat. Season with the salt, sugar, ground coriander, and white pepper. Stir to combine. Transfer everything to the plate with the eggs and let cool for 10 minutes.

Pour the egg and vegetable filling to the bowl with the chives. Drizzle in the sesame oil and toss to combine.

Flour your work surface and a large baking sheet. You will transfer your filled chive boxes to the baking sheet.

Take the dough out of the bowl and knead it for a few seconds.

Divide the dough into 12 pieces, about 38g per piece. Roll each piece of dough into a ball. Roll out the dough into circles, about 4 ½ to 4 ¾ inches in diameter. Use a dry cloth to cover the rolled out dough to prevent them from drying out.

Take a rolled out piece of dough and place about 3 to 4 tablespoons of filling into the center. Fold the dough in half and seal so that you end up with chive boxes that are a half-moon shape. Make sure that the boxes are properly sealed. Using your thumb to pinch small pleats into the dough. You can use the step-by-step photos in this post for reference.

Once you have pleated a chive box, transfer it the floured baking sheet. Cover the baking sheet with another dry cloth to keep them from drying out.

Repeat with the remaining dough.

Fill a measuring cup with about 1/2 cup of water. Set it next to the stove.

Drizzle 1 1/2 tablespoons of safflower oil to a large skillet over medium-high heat. Place 6 chive boxes onto the pan. Fry them for about 2 minutes, until they’re lightly golden on the bottom. Flip them over and fry for another 1 to 2 minutes, until lightly golden.

Hold the lid of the skillet in one hand and use it as a shield as you pour 1/4 cup of water into the pan. Cover the skillet with the lid and cook for about 3 to 4 minutes.

Uncover the pan and flip the chive boxes over. Keep cooking and flipping the boxes until all the water has evaporated and there is a nice crust on both sides of the chive boxes. Transfer the cooked boxes to a serving plate. Repeat for the remaining chive boxes.

Serve the chive boxes immediately. I like serving them with chili oil along with the sediment (chili flakes, fried ginger and garlic).