In a mixing bowl, combine plain flour and a pinch of salt. Gradually pour in boiling water and stir until the mixture resembles a shaggy dough.

Transfer the dough to a floured surface and knead for about 10 minutes until it's smooth and pliable. Cover with a damp cloth and let it rest for at least 30 minutes.

In a separate bowl, mix pork mince with finely chopped spring onions, chives, and coriander. Add minced garlic, grated ginger, light soy sauce, dark soy sauce, sesame oil, rice wine vinegar, and one beaten egg.

Combine all filling ingredients thoroughly.

Once the dough has rested, divide it into equal pieces and roll each piece into balls. Flatten each ball and roll them into thin circles.

Place 1-2 tablespoons of filling in the center of each wrapper.

Heat a non-stick skillet over medium-high heat and add a little oil. Place dumplings in the skillet, pressing gently to flatten.

Fry for about 2 minutes until golden brown, then flip, add water, and cover to steam for 1 minute.

Remove the lid and let them cook for an additional 2-3 minutes until crispy.

To assemble, place tacos on a serving plate and top with shredded veggies and chili oil.