In a large bowl, combine the all-purpose flour, 3/4 cup water, and 1 teaspoon safflower oil. Stir until a smooth dough forms. Knead lightly for about 5 minutes until elastic and cohesive.

In another bowl, mix together the chopped Chinese chives, beaten eggs, minced ginger, chopped shiitake mushrooms, hydrated mung bean vermicelli, grated carrots, kosher salt, sugar, ground coriander, ground white pepper, and sesame oil until well combined and flavorful.

Divide the prepared dough into small portions and, on a floured surface, roll each piece into a thin circle, roughly 4-5 inches in diameter.

Spoon a generous amount of the filling mixture onto one half of each dough circle. Carefully fold the other half over and firmly pinch the edges to seal, creating your chive boxes.

Heat 3 tablespoons of safflower oil in a non-stick pan over medium heat. Gently add the filled chive boxes and fry until they are golden brown and crispy, about 3-4 minutes per side.

To add a soft texture, bring 1/2 cup water to a gentle simmer in a steamer pot. Arrange the fried boxes in the steamer and steam for about 5 minutes for a delightful finish.