Whip all of the filling ingredients by hand, until they are fully combined and hold together.
Place a dollop of the filling in the centre of each wrapper and bring up the corners to form a little “money bag.” Leave the top open so that you can see some of the filling.
Blanch the whole chives in very hot water tap water. Then tie a chive around the neck of each dumpling so that it looks like it is wearing a little green belt.
Steam the dumplings in an oiled bamboo steamer for 15 minutes, in a steaming wok.