In a bowl, combine eggs and chives. Add sugar, salt, white pepper, and water and mix well.

Into a large frying pan, add a thin layer of oil. Heat the pan over medium-high heat. Add the egg and chive mixture and lower the heat to medium. Leave the eggs undisturbed until the egg underneath has set, then fold the bottom layer to the top. Repeat until the eggs are gently cooked and scrambled, without browning. Spoon onto a plate.

Into a small sauce bowl, add a little water for sealing the dumplings. Place a heaping teaspoon of the cooked egg and chive mixture in the centre of a dumpling wrapper. Dip your finger into the bowl of water, then run it around the edge of the dumpling. Fold the dumpling in half, pinching lightly around the edge to ensure a tight seal. (If desired, pleat the edges.) Place the dumpling on a non-stick baking tray or plate. Repeat with remaining mixture and wrappers.

Into a large frying pan, add a thin layer of vegetable oil; heat the pan over medium-high heat. Place the dumplings in the pan, spacing them out. Add enough water to the pan to cover about one-quarter of the dumplings’ height; immediately cover the pan with the lid.

Cook over high heat until all the water evaporates (about 8 minutes). Remove the lid and serve.

* For a golden fry on all sides of the dumplings, once you remove the lid in Step 4, add a thin layer of vegetable oil to the pan. Fry the dumplings, flipping occasionally, until they reach the desired golden colour. * Serve the dumplings with your favourite dipping sauce.