In a large mixing bowl, combine flour and salt, then create a well in the center. Gradually pour in cooled boiling water while stirring with a fork until a shaggy dough forms. Transfer to a floured surface and knead for about 10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.

In a medium bowl, mix together the pork mince, spring onions, chives, coriander, garlic, ginger, light soy sauce, dark soy sauce, sesame oil, rice wine vinegar, and egg. Season with salt and pepper, then mix thoroughly, ensuring even distribution.

Divide the rested dumpling dough into 8 equal pieces. Roll each piece into a circle about 3–4 inches in diameter. Place 1–2 tablespoons of filling in the center of each wrapper, then fold and press the edges to seal tightly.

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Place dumplings in the pan, ensuring they aren't overcrowded. Press down gently with a spatula and fry for about 2 minutes until golden brown.

Add about ¼ cup of water to the pan and cover with a lid. Steam the dumplings for about 1 minute then remove the lid and crisp for another 2–3 minutes.

Transfer to a platter, top with shredded carrots, cucumber, spring onions, and coriander. Drizzle with chili oil and serve hot.