Pan-Fried Chinese Dumplings

Soak dried prawns in a bowl of hot water for 30 minutes.

Drain and finely chop.

Soak rice vermicelli in a bowl of warm water for 10 minutes.

Drain, squeeze out excess water, and finely chop.

Beat eggs and 1 pinch salt together in a bowl until light and foamy.

Heat 1 tablespoon oil in a wok or large skillet over medium heat; add eggs.

Cook until set, about 2 minutes.

Flip the omelet and cook 1 minute more.

Cool omelet on a work surface; cut into small pieces.

Combine egg, prawns, vermicelli, chives, mushrooms, 1 tablespoon oil, 1/2 teaspoon salt, sesame oil, and black pepper in a bowl.

Wet the edge of a wonton wrapper with water and place 1 tablespoon egg mixture in the center.

Fold wonton wrapper in half and pleat the edges with your fingers.

Repeat with remaining wrappers and egg mixture.

Heat 1 tablespoon oil in a large skillet over medium-high heat; add half of the dumplings and fry for 2 minutes.

Pour in boiling water, cover, and cook until bottoms of dumplings are golden brown, about 10 minutes.

Remove and keep warm.

Repeat with remaining dumplings.