Mix together the flour, salt and boiling water in a mixing bowl using a fork or a wooden ladle. Mix until the dough comes together into a ball.

Transfer the dough onto the kitchen counter and knead until smooth. Keep aside for half an hour.

Into another bowl add the minced pork followed by all the ingredients until the sesame oil. Stir together until all the liquid is absorbed and it all starts binding together.

Throw in the bok choy, chives, ginger and garlic and mix till well combined. Keep aside while you roll out the wrapper.

Divide the dough into 2 halves, divide each half into 16 small pieces. Try and keep each piece as even as possible to get dumpling of the same size.

Lightly flour your work surface, and roll out each of the dough slices into a thin disc, around 8 to 9 cm in diameter.

When ready to cook, place a heaped teaspoon of filling into the centre of the wrapper and fold to stick the corners.

You can freeze the dumplings in a freezer bag at this point and continue with the next step when ready to cook.

Heat the oil in a large frying pan and fry the dumplings, flat side down for about 2 to 3 minutes, in batches of 10 to 12 depending on the size of the saucepan.

Once golden on the bottom, turn the dumplings over, add the water and immediately cover with a lid. Let the dumplings cook in the steam for about 10 minutes.

After about 10 minutes and all the water has evaporated, open the lid and continue cooking for about a minute after which you can carefully lift them off the pan and serve with the sauce.

Make the dipping sauce by mixing all the sauce ingredients in a bowl.