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Mix all the dry dough ingredients together, and slowly add in the water as you mix simultaneously
Knead the dough for 5-10 minutes, then let it rest and proof for 1 hour
While the dough proofs, combine the pork and all the seasoning together for the filling
Mix and stir the filling in the same direction to help protein strands develop until the minced meat changes texture
After 1 hour, deflate the dough and knead again for 5-10 minutes until smooth
Divide the dough into equal sized pieces and roll out each piece with a rolling pin
Fill each piece with filling and seal, with the seam-side down
Heat oil on medium-high heat and crisp and brown the dumpling bottoms first
Add a generous splash of water, cover with a lid, and turn to medium heat
Allow the steam to cook the rest of the dumplings until all water is evaporated
Sprinkle chopped spring onions and sesame seeds for garnish
Serve with black vinegar and chilli oil