I was born in Canton where people are not good at making dough. I grew up having rice and rice related food. It was when I started my college life I learnt cooking from different Chinese culture and various cuisines of the world. I remember the first Chinese New Year I spent in Scotland. Me and a girl from Shanghai, also sharing the same corridor with me in the dormitory, wanted to celebrate the festival with other schoolmates in the same corridor, so we decided to make Jiaozi(dumpling), in vegetarian and non-vegetarian ways. They were all surprised how inexperienced I was in making Jiaozi. Most people considered all Chinese ate Jiaozi often. In fact, Jiaozi is not what people usually eat in South China.
Since I had my own small family, I have prepared food that can be stored in the freezer and reheated easily for quick breakfast and lunch. Different types of dumplings and pancakes are most handy. Chinese Chive is one of my favourite Asian herbs. It’s most commonly seen in dumpling stuffings. Also fried egg with chive is as simple as fried egg with tomato that most Chinese can make. Besides, Chive box is a very common snack in northern part of China. I am still not a good dough maker so for this recipe, I use self-raising flour. What the wrap makes of is not that important. I have even tried the leftover Jiaozi wrap for the box wrap. They tasted wonderful as well!