In a large mixing bowl, combine plain flour and a pinch of salt. Gradually add boiling water while stirring until a shaggy dough forms. Knead for about 10 minutes until smooth and elastic. Cover and rest for at least 30 minutes.

Prepare the filling by mixing pork mince, chopped spring onions, chives, coriander, minced garlic, grated ginger, light and dark soy sauces, and the egg in a medium bowl. Mix well.

Divide the dough into small pieces, roll each into thin circles (about 4 inches). Place 1-2 tablespoons of the filling in the center, fold and seal tightly.

Heat oil in a skillet over medium-high heat. Fry the dumpling tacos for about 2 minutes until golden brown.

Add a few tablespoons of water to the skillet, cover, and steam for 1 minute. After steaming, remove the lid and fry for another 2-3 minutes.

Transfer to a plate, top with carrot, cucumber, spring onions, and coriander. Drizzle with chili oil and serve immediately.