Instructions

1. Mix the flour with warm water in a large bowl or on a table bench. Knead until the dough is no longer sticky.
2. Set aside in a bowl covered with a damp tea towel to rise for 20 minutes.
3. In the mean time, chop garlic chives into roughly 50mm lengths.
4. Cook eggs in a frying pan like you would scrambled eggs, make sure you don't add salt while cooking as this tends to brown the eggs.
5. Remove eggs from stove and chop eggs into small bits.
6. Finely chop the dried shrimp.
7. Mix the ingredients together, adding sesame oil and salt to taste.
8. When the dough has risen after 20-30 minutes, remove from the bowl and split into 6 portions. Roll each portion into a ball in your palms, then squash the balls with the ball of your hand. When you roll our the dough in this matter, it will keep the shape more round.
9. Roll out the dough very thinly and then fill each one with the filling. As the chives shrink when cooked, you need to pack in more filling if you want the parcels to look nice and taste good. Mine were not filled enough so they look a bit depleted and tasted doughy.
10. Close off the edges firmly so the filling doesn't fall out.
11. Heat a frying pan with cooking oil on medium heat, and cook these parcels until golden brown. Serve with or without the dipping sauce.