Step 1

Place 2 1/2 cups all-purpose flour, 1 teaspoon kosher salt, and 1/2 teaspoon granulated sugar in a large bowl and whisk to combine.

Step 2

Microwave or heat 3/4 cup water until hot to the touch but not boiling (about 180ºF). While whisking constantly, slowly pour into the flour mixture.

Step 3

Knead the water into the flour until there is no dry flour left. If there is not enough water, add more warm water 1 tablespoon at a time until all the flour is hydrated.

Step 4

Add 2 teaspoons peanut or vegetable oil and knead (still in the bowl) until the oil is absorbed (it will be sticky), about 8 minutes. Cover the bowl with plastic wrap or a kitchen towel and let rest at room temperature for 30 minutes. Meanwhile, make the filling.

Step 5

Place 2 bundles dried cellophane noodles in a medium bowl and add enough room temperature water to cover. Let sit at room temperature until softened, about 30 minutes. Meanwhile, prepare the remaining filling ingredients.

Step 6

Place 4 large eggs, 2 teaspoons Shaoxing wine, and 1 teaspoon kosher salt in a medium bowl and whisk until combined.

Step 7

Peel and devein 8 ounces raw shrimp and finely chop.

Step 8

Heat 1 tablespoon of the peanut or vegetable oil in a medium frying pan over medium heat until shimmering. Add the shrimp and cook just until the shrimp begin to turn pink, about 1 1/2 minutes. Add the egg mixture and stir with a heatproof flexible spatula to scramble and cut the eggs into small pieces just until the eggs begin to firm up, about 2 minutes.

Step 9

Transfer to a plate and let cool to room temperature, about 20 minutes. Meanwhile, finely chop 8 ounces Chinese chives (about 3 cups). Place in a large bowl, add the remaining 1 tablespoon of the peanut or vegetable oil, and toss until evenly coated.

Step 10

Drain the noodles and cut into 1/2-inch long pieces with kitchen shears or a knife.

Step 11

Add the noodles, shrimp and eggs, 2 tablespoons oyster sauce, 2 teaspoons toasted sesame oil, 1 teaspoon granulated sugar, 1 teaspoon five-spice powder, and 1/4 teaspoon ground white pepper to the chives and stir until evenly combined.

Step 12

The rested dough should now have a smooth surface and soft texture. Have 2 sheets of parchment paper ready.

Step 13

Coat a work surface lightly with oil. Using a lightly oiled bench scraper or chef’s knife, divide the dough into 16 pieces. Roll each piece of dough on the work surface into a ball. Flatten each ball out into a 5-inch wide disk.

Step 14

Divide the filling onto the centers of the rounds (about 1/4 cup each). Press the filling down into an even layer, leaving a 1/2-inch border.

Step 15

Fold the disk in half to create a half moon and press out any air pockets. Press down on the edges to seal, or use a fork to press and crimp instead. Place on the parchment paper in a single layer, spacing them at least 1 1/2-inches apart. Cut the parchment around each pocket so they’re now on individual pieces of parchment.

Step 16

Heat 1 tablespoon vegetable or peanut oil in a large nonstick frying pan over medium heat until shimmering. Add 2 to 3 of the chive pockets (do not crowd the pan): Pick up with the parchment, flip into the pan parchment-side up, and remove the parchment. Fry until the bottoms are golden brown, about 2 minutes.

Step 17

Flip the pockets and fry until the second side is golden brown, about 2 minutes more. If the pan starts to smoke, reduce the heat to medium-low. Transfer to a plate. Repeat cooking the remaining pockets, adding 1 tablespoon oil to the pan before each batch.