My wife craved chive boxes and found a recipe from The ABC Chef. It worked out well! The filling consisted of just chives, cellophane noodles, scrambled egg, dried shrimp skins and some sesame oil. The most critical element is the skin. A soft, chewy exterior is crucial. Homemade skins worked best: Jenny used a 3:1 boiling water to all-purpose dough ratio to start. It's an iterative process from there.
We tried store-bought skins similar to wonton wraps, but they didn't turn out nearly as well. We also fried up some onion pancakes and they were passable. If you have the time, though, the best is to use a homemade dough as is pictured here.
