Prepare the vegetables: Wash and finely chop Chinese chives. Grate carrot. Soak dried wood ear mushrooms until softened, then finely chop. Press firm tofu to remove excess water, then crumble. Soak dried glass noodles in hot water until soft, drain, and chop into shorter segments.
Prepare the filling: In a large bowl, combine Chinese chives, firm tofu, carrot, wood ear mushrooms, and glass noodles. Season with light soy sauce, sesame oil, white pepper, salt, and sugar. Mix well until all ingredients are evenly combined.
Prepare the dough: In a large bowl, combine all-purpose flour and salt. Gradually add hot water while stirring with chopsticks until a shaggy dough forms. Add cooking oil (for dough), then knead until smooth. Cover the dough and let it rest for 30 minutes.
Form the wrappers: Divide the rested dough into small, equal portions. Roll each portion into a thin, round wrapper, about 8-10 cm in diameter.
Fill and shape the dumplings: Place a spoonful of filling onto the center of each wrapper. Fold the wrapper in half to form a crescent shape. Pinch the edges tightly to seal, creating pleats for a decorative edge (or simply press firmly to seal).
Deep fry the dumplings: Heat cooking oil (for deep frying) in a wok or deep pot to 170-180°C. Carefully place a few prepared dumplings into the hot oil, ensuring not to overcrowd the pot.
Cook until golden: Fry the dumplings for about 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
Drain and serve: Remove the fried dumplings with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve hot as a snack or appetizer.
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