In a large bowl, combine ground pork, chopped chives, garlic, 1 tablespoon minced ginger, 2 tablespoons soy sauce, sesame oil, Shaoxing wine, white pepper, sugar, and egg. Mix vigorously in one direction for 2-3 minutes until the filling becomes sticky and well combined.

Place a dumpling wrapper in your palm and add 1 tablespoon of filling to the centre. Wet the edges with water, fold in half, and pleat the edges to seal securely. Repeat with remaining wrappers and filling.

Make the dipping sauce by combining rice vinegar, 2 tablespoons soy sauce, remaining 1 tablespoon minced ginger, and chilli flakes if using. Set aside.

Heat 1.5 tablespoons vegetable oil in a large non-stick frying pan over medium-high heat. Arrange half the dumplings in the pan, flat side down, ensuring they don't touch.

Fry for 2-3 minutes until the bottoms turn golden brown. Carefully add 75ml water to the pan and immediately cover with a lid to steam.

Steam for 6-7 minutes until the water has evaporated and the pork filling is cooked through, reaching an internal temperature of 75°C. Remove lid and fry for another 1-2 minutes to re-crisp the bottoms.

Transfer to a serving plate and repeat with remaining dumplings using the rest of the oil and water.

Garnish with sliced spring onions and serve immediately with the ginger dipping sauce.