1. Strain all-purpose flour through a sieve; Add 1/2 cup of boiling water and mix well; Add 3T cold water and 2T oil; Knead into smooth dough; Cover with damp cloth for 20 minutes.
2. Rinse and mince Chinese yellow chives; Rinse and discard the stem of coriander.
3. Soak dried shiitake mushrooms in water till soft; Remove and rinse; Discard the stems; Dice.
4. Soak wood ear fungus in water till soft; Remove and rinse; Dice.
5. Soak dried baby shrimps in water till soft; Remove and drain.
6. Soak bean vermicelli in water till soft; Remove and drain; Chop finely.
7. Whisk eggs; Add 1/8t salt and mix well.
8. Heat a wok with 2T oil over a high heat; Add the egg solution; Stir-fry over a low heat to be scramble egg; Turn off the heat and remove.
9. Rinse ground pork; Add seasonings; Mix well by stirring clockwise; Leave for 1 hour; Slap the mixture hard to the table for at least 10 times; Add scramble egg, minced Chinese yellow chives, diced wood ear fungus, chopped bean vermicelli, diced shiitake mushrooms and dried shrimps; Mix well by stirring clockwise to be the filling.
10. Divide the dough into 32 equal portions; Roll each portion into a circular wrapper with 10cm diameter with a rolling pin; Put the filling on the center of each of 16 pieces of wrappers; Cover each with another wrapper; Trim the edges of each; 16 Chinese chive boxes are ready.
11. Heat a non-stick frypan with 4T oil over a high heat; Turn to a low heat; Arrange the Chinese chive boxes on the pan; Cover with a lid ; Cook over a low heat till golden brown (about 3 minutes; Flip over and cook over a low heat till golden brown; Turn off the heat; Remove and garnish with coriander. Ready to serve.
