1. Make the dumpling dough (if making from scratch):

If you're using shop-bought dumpling wrappers, skip this step! Otherwise, mix the flour and salt in a large bowl. Gradually add water while stirring to form a dough. Knead for 5 minutes until smooth, then cover with a damp cloth and let it rest for 30 minutes.

After resting, divide the dough into small balls (about 1 inch in diameter) and roll each into thin wrappers about 3 inches wide.

2. Prepare the filling:

In a large mixing bowl, combine the dumpling filling ingredients. Mix thoroughly until the ingredients are well incorporated. Stir in the same direction continuously for about 5 minutes. You want a nice, smooth filling.

3. Pleat the dumplings:

Take a dumpling wrapper and place about 1 teaspoon of filling in the centre. Be careful not to overfill. Wet the edges of the wrapper with water, fold the wrapper in half, and press the edges together to seal. You can either leave them as half-moons or pleat the edges for a traditional look. Repeat until you've used all the filling and wrappers.

4. Cook the dumplings:

You can cook the dumplings in one of three ways:

• Pan-frying: Heat vegetable oil in a non-stick pan over medium heat. Place the dumplings in the pan and cook until the bottoms are golden brown, about 2-3 minutes. Add the water to the pan, cover with a lid, and steam for another 4-5 minutes until the water evaporates and the dumplings are cooked through.
• Boiling: Bring a large pot of water to a boil. Add the dumplings in batches and cook for 4-5 minutes, until they float to the top and the filling is fully cooked.
• Steaming: Arrange the dumplings in a steamer basket lined with parchment paper. Steam over boiling water for 10-12 minutes until cooked through.

5. Make the dipping sauce:

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and chilli flakes. Garnish with freshly chopped chives, and set aside.

6. Serve:

Serve the hot dumplings with the dipping sauce on the side. These pork and chive dumplings are perfect as a starter, snack, or even a main dish when paired with rice or a light soup.

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Notes:

• Don’t overstuff: Overfilling dumplings makes them harder to seal and can cause them to burst during cooking.
• Seal tightly: Press the edges firmly to avoid any filling spilling out while cooking.
• Make in bulk: These dumplings freeze well and I often make a big batch of them for lazier days. Simply lay uncooked dumplings spaced out on a tray lined with parchment paper, freeze for a few hours, then transfer to a zip-lock bag. You can cook them straight from frozen.