Prepare: Rinse the chives thoroughly to remove dirt or debris, and pat them dry with a kitchen towel. Chop the chives into small pieces and transfer them to a bowl. Add the vermicelli noodles to a bowl of water and let them soak for a few minutes until they are soft. Scrumble the eggs and set aside.

Preparing the dough: Combine the all-purpose flour in a large mixing bowl. Slowly add warm and hot water while stirring with a fork or chopsticks until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead in a circular motion until smooth. This should take about 5-7 minutes. Cover the dough with plastic wrap and let it rest at room temperature for at least 20 minutes. This helps to relax the gluten and makes the dough easier to roll out.

Preparing the filling: In a large bowl, combine the chopped Chinese chives, scrambled eggs, oyster sauce, sesame oil, salt and black pepper. Gently mix the ingredients until they are well combined.

Assembling the chive pockets: Divide the dough into equal pieces and roll each into a ball. Roll each dough ball into a thin circle about 6 inches in diameter using a rolling pin. Place a generous spoonful of the filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape, and pinch the edges together using your thumb and index finger to seal it. Place the filled chive pockets on a baking sheet lined with parchment paper to prevent sticking.

Cooking the chive pockets: Heat a non-stick pan or a large frying pan over medium-high heat and add cooking oil. Place the chive pockets in the pan in a single layer, and cook until golden brown on each side and cooked through, about 3-4 minutes per side.

Serve: Serve and enjoy your homemade Chinese chive pockets!