In a bowl, combine all-purpose flour and salt. Whisk until combined.
Pour the warm water while stirring with a spatula or chopsticks until a shaggy dough forms. Add 1 tablespoon oil then knead until a dough forms, about 1 to 2 minutes.
Cover with plastic wrap or a damp towel and allow the dough to rest for at least 30 minutes.
While the dough is resting, start prepping the filling. Soak the dried shrimp in cold water to rehydrate for 10 to 15 minutes. Once rehydrated, finely chop then set aside.
Next, chop the chives, about 1/4 inch thick, then transfer them to a large mixing bowl.
In a non-stick pan, heat 1 tablespoon oil over medium heat. Once the oil is hot, add dried shrimp and cook for about 1 minute. Transfer to the bowl with chives.
In a small mixing bowl, whisk together eggs and 1/4 tsp salt.
In the same pan, add 1 tablespoon oil then pour in the eggs while continuously stirring with a spatula or chopsticks in a circular motion. Cook until the eggs are no longer runny. Transfer to the bowl with chives.
In the bowl with chives, dried shrimp, and eggs, add the cooked vermicelli noodles*, sesame oil, oyster sauce, chicken bouillon powder, 1/4 teaspoon salt, and white pepper powder. Mix together until well combined. At this point, taste for seasoning and adjust according to your preferences. Cover and set the filling aside.*For the vermicelli noodles, cook it according to package instructions then strain and rinse under cold water. Cut into ΒΌ inch pieces. Take the rested dough and cut it into 6 equal pieces of dough (about 60 grams each). I recommend using a scale to weigh them out so they are accurate in size.
Roll each piece of dough into a ball. Cover with plastic wrap and allow to rest for 15 minutes. After 15 minutes, sprinkle flour over the surface area and onto the rolling pin. Roll each dough ball out very thinly into a wide oval shape.
Take about 4 to 5 tablespoons of the filling and place it in the bottom half of the dough. Spread the filling out so it's flat, leaving about 1/2 inch of space to the edge.
Fold the top half of the dough over the bottom half and align the seams together. Gently press down to seal around the edges. Be sure to push out any air pockets before completely sealing.
Once sealed, pleat the edges of the dumplings. Repeat until all pockets are filled and pleated.
Fill up a pan with 1 inch of oil and heat over medium heat. To check if the oil is hot, stick a chopstick in the oil - if it starts to sizzle and bubble, the oil is hot and ready. Carefully place the chive pocket in the oil. Be sure to work in batches to prevent overcrowding the pan. Fry for 1 to 2 minutes then flip and fry for 1 to 2 minutes or until golden brown and crispy.
Transfer to a wire rack to cool. Repeat until all chive pockets are cooked.
