In a large bowl, combine 2 cups of plain flour and 1 teaspoon of salt. Create a well and gradually pour in ½ cup of boiling water, stirring until shaggy. Knead for 10 minutes until smooth and wrap to rest for 30 minutes.

In a bowl, mix 250g of pork mince with 3 chopped spring onions, chives, coriander, minced garlic and ginger. Add 1 tbsp of light soy sauce, 1 tsp of dark soy sauce, ½ tsp of sesame oil, 1 tsp of rice wine vinegar, and 1 beaten egg. Mix thoroughly.

Divide the rested dough into 8 pieces and roll each into a 4-inch circle. Place 1-2 tbsp of filling in the center, fold over and seal tightly.

Heat oil in a skillet over medium heat. Cook dumpling tacos, pressing down gently, for 2 minutes until golden brown. Add water, cover to steam for 1 minute, then crisp the bottoms for another 2-3 minutes.

Serve hot, topped with carrots, cucumber, spring onions, coriander, and drizzled with chili oil.