Chives: Wash the fresh chives thoroughly, then drain and chop them into small pieces. Place them in a large bowl. Drizzle with the cooking oil and toss well, ensuring each piece is coated to prevent water release later on.

Prepare the Other Ingredients: Peel and grate the carrot, then chop it into small pieces. Crack the eggs into a bowl, add 1/4 tsp salt, and whisk them together. Heat some oil in a pan, pour in the eggs, and scramble them into small pieces with chopsticks. Once done, set them aside.

Season the Filling: Add the chopped carrots and scrambled eggs to the bowl with the chives. Then, season with salt, chicken bouillon powder (if using), and sesame oil. Mix everything well to ensure an even distribution of flavors. Set the filling aside.

Take a dumpling wrapper and roll it out slightly thinner if needed.

Place a spoonful of the filling in the center of the wrapper.

Moisten the edges of the wrapper with water using your finger, then fold the wrapper in half.

Press the edges tightly together, then pinch small pleats along the edge to seal the dumpling, ensuring the filling doesn't leak out. Repeat with the remaining wrappers and filling.

Heat an adequate amount of oil in a pan over low heat. When the oil reaches about 50-60% heat (test by inserting a chopstick; small bubbles should appear around it), you can start frying the dumplings.

Carefully place the dumplings in the hot oil, avoiding splashing. Maintain medium-low heat to prevent burning the dumplings. Fry, turning them occasionally, until they are evenly golden and crispy on all sides.

Remove the fried dumplings using a slotted spoon and place them on a kitchen towel to drain excess oil.