In a large bowl, combine the 300g all-purpose flour and 3g salt, stirring well. Divide the flour mixture roughly into two portions.

In one portion, gradually pour in 90g boiling water, stirring with chopsticks until the mixture becomes crumbly. In the second portion, add 90g room-temperature water and stir until it becomes flaky.

Using your hands, knead the crumbly dough into a smooth ball. Cover it with plastic wrap or a damp cloth and let it rest for 30 minutes to relax.

Wash and dry the chives, then chop them finely and place them in a large bowl. Add the cooking oil and stir well to create an oil coating on the chives, which helps prevent them from releasing water.

Crack the eggs into a bowl, add 1/4 tsp salt, and beat them together. Heat a pan with some cooking oil. Once hot, pour in the beaten eggs and let them sit for about 1 minute. Then, stir with chopsticks, scrambling the eggs into small pieces. Set aside.

Peel and wash the carrot, then grate it and chop it into small pieces. Add the scrambled eggs and grated carrot into the bowl with the chives.

Add salt, and chicken bouillon powder (if using), and drizzle in the sesame oil. Stir the mixture well to combine, ensuring the filling is evenly flavored.

After the dough has rested, without kneading it again, divide the dough into 8 equal portions.

Take one small portion of dough and use a rolling pin to flatten it into a round disc, making the center thicker and the edges thinner. Try to roll it as thin as possible, but be careful not to tear it.

Place a spoonful of the filling in the center of the dough. Adjust the amount of filling based on the size of your dough circle, but don't use too much or too little to avoid overflows or underfilled pockets.

Fold the dough in half over the filling, pinching the edges tightly together. First, pinch the dough to create a small pleat, then, using your thumb and index finger, pinch along the edge to form a decorative crimping pattern. Repeat with the remaining dough portions and filling.

Preheat a flat pan or electric griddle over medium-low heat with some cooking oil. Place the chive pockets into the pan, making sure they're not touching each other. Lightly spray or brush the surface of the chive pockets with some cooking oil.

Cover the pan with a lid and cook on medium-low heat. Open the lid every 1-2 minutes to check and flip the pockets as needed, ensuring both sides are cooked evenly. Once both sides turn golden brown and crispy, remove from the pan.