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Bring a large pot of water to a boil over high. Cut dumpling wrappers into 1-inch-wide strips, and gently separate. Place dumpling wrappers in a medium bowl and cover with a damp paper towel.
Heat neutral cooking oil in a large wok or skillet over medium-high. Add pork; cook, breaking up meat with a spoon , until browned and cooked through, 4 to 6 minutes. Add garlic, ginger, and scallion white and light green parts; cook, stirring constantly, until fragrant, about 1 minute.
Add Shaoxing wine and bring to a boil, stirring occasionally and scraping up browned bits on bottom of pan, and boil until nearly evaporated, about 2 minutes. Stir in water and soy sauce; cook until slightly reduced, about 3 minutes. Reduce heat to medium and stir in vinegar, fish sauce, and chili crisp
While sauce is reducing, add dumpling-wrapper strips to boiling water; cook until tender, about 2 minutes. Reserve ¾ cup cooking water; drain noodles, and rinse briefly under cold water.
Add noodles, ⅓ cup of the cooking water, chives, and sesame oil to skillet with sauce; cook over medium, tossing gently, until noodles are coated and glossy, 1 to 2 minutes, adding more cooking water as needed.
Divide pasta evenly between 2 bowls. Garnish with dark greens of scallions, fried shallots, and more chili crisp.