Clean the chives in advance. Once they are dry, finely cut them.

The wood ear is boiled for five minutes in advance, drained and diced.

The eggs are cooked (scrambled).

The shrimp are marinated in advance with the wine and ginger slices (don’t include in the ingredients), then mixed with other ingredients in a large bowl.

Add peanut oil, sesame oil, salt and mix well.

In a bowl, mix the flour and water and knead into a dough. Let rest for about 60 minutes and then roll out into a long roll. Cut off pieces about 1 inch apart.

Roll up the pieces into balls, let sit for a few minutes. Press them down flat, and roll them out into circles.

Take the dumpling skin in your hand, and spoon a small amount of filling into the center. Fold the edges together in half and pinch closed.

Boil a pot of water, and gently add the dumplings into the water. Once they start to bulge a bit and become slightly translucent, take them out and serve.