Chive Purses

some boiling water
600g plain flour
some water
5 tbsp oil

2 eggs, beaten
1 tbsp minced garlic
2 tbsp dried shrimps, soaked till soft and chopped
60g minced pork
250g chives, cut into small sections

1 tbsp light soya sauce
1/2 tsp salt
1/2 tsp pepper
1 tsp sesame oil

1  Pour 200ml boiling water into flour. Stir quickly with chopsticks. After cooling slightly, hand-knead into a dough. Add the amount of water as needed, cover and stand for 30 minutes.
2  Heat 2 tbsp oil in pan. Fry beaten egg into bits. Dish out and set aside.
3  Add 2 tbsp oil into the same pan. Add garlic and dried shrimp to fry till fragrant. Scatter in minced pork to fry, then add seasoning and continue to stir-fry till cooked. Dish out meat filling. Add chives and egg into meat filling to mix well. Set aside.
4  Divide dough into balls of about 60g each. Flour them before rolling into thin disks with rolling pin. Place in filling then wrap up to resemble a purse.
5  Pour in 1 tbsp oil into pan. Pan-fry the chive purses over small-medium heat till both sides are yellowish. Pour a little boiling water into pan. Cover with lid and simmer for 20 to 30 seconds. Unlid and continue simmering till water dries up (this means that the purses have been cooked thoroughly).