Mix all filling ingredients together. Whip by hand until the mixture holds together very well.
Place about 3/4 T filling in the center of each wrapper and bring up the corners so that you have a little "money bag."
Leave the top open so that you can see some of the meat. Blanch the whole chives in very hot tap water just for a moment.
Tie one chive around the neck of each dumpling so that it looks like it is wearing a little green belt.
Steam in an oiled bamboo steamer for 15 minutes, on high heat. From