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Mix 420g AP flour, 200g water, and 0.5 tsp fine salt to make dumpling skin dough
Dust with extra flour and let rest
Combine 500g minced pork (50-50 collar and belly mix) with 100g chopped Chinese chives and 40g chopped spring onions
Add 1 tsp minced ginger, 1.5 tbsp light soy sauce, 2 tbsp shao xing cooking wine, 1 tsp fine salt, 0.5 tsp white sugar, 1 tsp oyster sauce, 1 pinch white pepper powder, and 1 tsp sesame oil to the pork mixture
Mix in 60g water, chicken or pork stock to the filling
Roll out dumpling skin and cut into circles
Fill each dumpling skin with pork and chive mixture
Fold and seal dumplings
For crispy dumpling skirt, mix 1 cup water, 1 tbsp AP flour, and a pinch of salt
Pan-fry 8-12 dumplings and pour the flour-water mixture to create crispy skirt
Serve with julienned young ginger, chinese black vinegar, and crispy chilli oil or chilli sauce