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In a small bowl mix the ginger, garlic and spring onion with water, soak for 10 min.
In a bowl with pork mince, add in the seasoning, strained aromatic water and mix everything well (about 5 min in a circular motion).
Mix in the chives.
Wrap and cook the dumplings to your liking.
To boil, cook in a pot of boiling water until they float for about ⅔ minutes.
To steam, steam for 10-12 minutes.
For pan fried, brown the base with a bit of oil on medium heat, add ½ cup water and cook covered for 5 min. Remove the lid and crisp the dumplings.
I love serving the dumplings with a sauce made with equal parts light soy sauce, vinegar and chilli oil.