Make the dumpling skins by mixing all but 1/3 cup of dry ingredients, and then slowly add hot water to the mixture. Knead the dough well, and then add the cold water.
Portion dough into silver dollar sizes. Then roll out the silver dollar portions into traditional dumpling skin sizes (about 3 inches wide). You’ll need the remaining 1/3 of dry flour mixture to roll out the dough. It can get sticky so keep trying. Makes about 2 dozen dumpling skins.
In a separate bowl, mix pork and chives well. Then add sesame oil, salt, pepper, ginger and Coconut Aminos. Mix well.
Spoon 1 tsp of the pork and chives filling into a dumpling skin. Keep a reserve of warm water in a small bowl nearby.
Once the dumpling skin is filled, dab a finger into the water and spread on half of the inner dumpling skin. Fold ends together and twist gently to seal dumpling. Or you can also just fold over into half moons. Garnish with sesame seeds.
Pan-fried directions: Heat a pan over medium-high heat. Add 1 tsp of oil to the pan. Once oil is heated, add 5-6 dumplings and cook for about a minute. Then add 1-2 tsp of water and cover with a lid.
Let the water cook off, then uncover the pan. Cook for a few more minutes, then flip over to pan fry the other side. Remove from heat.
Boiled directions: Bring a stock pot of water to a boil. Add 6-8 dumplings and cook for about 3-4 minutes. Use a slotted spoon to remove dumplings and place on a platter. Cook remaining dumplings and repeat process.
Combine all dipping sauce ingredients in a small bowl or ramekin.