Start by washing and draining the garlic chives. Then chop them finely. Place the chives into a bowl, drizzle with cooking oil, and toss to coat each piece with oil. This will help lock in moisture and prevent water from being released when preparing the filling.

In a separate bowl, crack the eggs and add 1/4 tsp salt. Beat the eggs well. Heat oil in a pan and pour in the egg mixture. Quickly stir with chopsticks until the eggs are scrambled into small pieces. Set aside.

Next, peel and dice the carrot. Blanch the diced carrot in boiling water for 1-2 minutes, then drain and set aside.

Now, combine the scrambled eggs, blanched carrots, and garlic chives in a bowl. Add 1 tbsp sesame oil, 1/2 tsp salt, and 1 tsp Chinese five-spice powder or chicken bouillon powder. Stir thoroughly until the flavors are well mixed.

In a large bowl, combine the 200g wheat starch, 50g tapioca starch, and 1g salt. Slowly pour in the 280g of just-boiled water, stirring continuously with chopsticks. The mixture will form lumps as you stir.

Once the dough is cool enough to handle, add 1 tsp lard and knead the dough for about 5-8 minutes until it is smooth and even in texture.

Dust a work surface with a bit of tapioca starch to prevent sticking. Roll the dough into a long log and cut it into small pieces, each about 12g.

Roll each small piece into a thin, round wrapper, similar in thickness to a regular dumpling wrapper. Keep the center slightly thicker and the edges thinner to avoid tearing when wrapping.

Place a small amount of filling in the center of each wrapper. Fold the wrapper in half and pinch the edges to seal. Starting from one end, use your fingers to create pleats along the edges, ensuring the dumpling is sealed tightly.

Line a steamer with a damp cloth or parchment paper to prevent the dumplings from sticking. Arrange the dumplings in the steamer, leaving enough space between each dumpling.

Bring the water to a boil over high heat, then lower the heat to medium. Steam the dumplings for about 10 minutes. Don't over-steam to avoid breaking the wrappers.

After 10 minutes, open the lid and carefully remove the dumplings. Serve immediately and enjoy!