Egg and Chive Dumplings with Enhanced Flavor

Soak vermicelli noodles in hot (not boiling) water for at least 10 min. In the meantime beat 2 eggs with salt and five spice powder. Make the dashi broth by boiling 1/2 cup water with dried mushrooms and kelp for 10 mins. When the broth is done, start cooking scrambled eggs. Add the cooled broth to the beaten egg mixture, then start cooking on a hot pan. Make sure to scramble the egg into tiny pieces. When eggs are done, add to a bowl with chopped chives. Then remove your noodles from the water and chop into tiny pieces. Add to the eggs and chives then mix. Add 1 tbsp of filling to a dumpling wrapper, close, and cook. Because of the delicate flavors, you won’t want to use a very flavorful sauce. Just some soy sauce is enough!