In a bowl, add in 4 cups of flour and 1tsp of salt. Slowly pour in warm water and oil. Mix with a chopstick, and once everything is flakey, knead until it forms into a ball; once the ball is smooth, cover and let it rest for 30 minutes.

Soak vermicelli noodles with hot water for 3 minutes. Once the noodles are soft, drain and cut the noodles with a scissor. Cut into small pieces.

Mix egg and 1 tsp of salt. In a pan, drizzle in oil and scramble the eggs and break into small pieces.

Chop up the chives and add them to a big bowl. Drizzle in 2.5 tbsp of Sesame Oil and mix everything well.

Add in vermicelli noodles, scrambled eggs, 1 tsp of five-spice powder, 2 tsp of mushroom powder, and 3 tbsp of vegetarian oyster sauce. Mix well and take 1 tsp of the filling; heat it for 15 seconds in the microwave to see if it needs any more seasoning.

Roll out the dough and cut it into 16 pieces. Roll the dough into a circle. Don’t roll it too thin as you don’t want the fillings to burst when pan-frying.

I add in around 2 tbsp of filling in each pocket. If you are a beginner, add in less as it will make it easier to roll. Fold the pocket in half and, using your fingers, pinch to close all the ends. You can stop here, but if you want the traditional folds, all you need to do is fold it in and press it down to make pleats.

In a pan, add oil and turn the heat up to medium. Add in the chives pocket and put the lid on, and let it cook for 3-4 minutes. I recommend using a non-stick pan. After 4 minutes, flip and let it cook on the other side lid off for 2 minutes or until golden brown on both sides. Serve with your choice of dipping sauce (black vinegar, homemade chili oil, and sesame seeds)