Sift the flour into a medium bowl; set aside. In a separate bowl or liquid measuring cup, combine the boiling water and salt, and stir until the salt is completely dissolved. Slowly stir ½ cup of the hot, salted water into the flour, stirring with a rubber spatula (add additional water one tablespoon at a time if the dough is too dry).

Once the dough begins to come together, use your hands to form the dough into a ball. Transfer the dough to a clean work surface and knead for about 10 minutes, until the dough is smooth and pliable. Cut the dough in half and wrap each with plastic wrap and let sit for 30 minutes.

Sprinkle a workspace with cornstarch and unwrap the dough. Roll each half into a long log about 1” in diameter. Cut each log crosswise into 14 one-inch wide pieces. Cover the pieces of dough with a damp kitchen towel so the dough does not dry out.

Form each piece into a ball, flatten slightly, then use a rolling pin to roll the dough into a circle. Sprinkle the dough lightly with additional cornstarch if it begins to stick. Use a 3 ½-inch circle cookie cutter to cut a perfect circle from the dough. Remove the excess dough and discard. Sprinkle the finished wrapper lightly with cornstarch.

Cover with a damp towel and repeat the process, stacking each wrapper on top of the previous one until all of the dough has been used. Keep the wrappers under the damp towel while combining the filling.

In a large bowl combine the pork, chives, cabbage, ginger and rice vinegar. Season with salt and mix by hand until just combined. Let sit for about 15 minutes so the cabbage wilts just a bit.

Working one wrapper at a time, scoop about 1 tablespoon of the pork filling in the center of one of the dough wrappers. Fold the dough up and around the filling, pleating and pinching around the top until sealed. Place on a parchment paper- lined baking sheet with a bit of cornstarch so the dumplings don’t stick. Repeat with the remaining filling and wrappers.

At this point either proceed to cooking the dumplings or freeze them until ready to use.

When ready to cook, place a large sauté pan with a lid over medium heat, add 2 tablespoons of the vegetable oil and heat through.

Working in batches, arrange the dumplings in the pan, flat side down, so they are packed in but not touching. Fry the dumplings, uncovered, until the bottoms of the dumplings are golden brown, about 2 to 3 minutes.

Add ½ cup water to the pan, then cover tightly with a lid (do this quickly, as the liquid will splatter) and cook until most of the liquid has been absorbed and the bottoms of the dumplings are crisp and golden and the meat inside is cooked through, about 7 minutes.

Use a spatula to remove the dumplings from the pan. Repeat with the remaining dumplings and oil. Serve topped with diced chives, white sesame seeds, sesame oil, and spicy crunchy chili oil with soy sauce for dipping.