In a mixing bowl, combine plain flour and a pinch of salt. Gradually add warm water while stirring with chopsticks until a rough dough forms. Knead for 8 to 10 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes before rolling.

In a separate bowl, mix minced pork, chopped spring onions, Chinese chives, ginger, garlic, soy sauce, Shaoxing wine, sesame oil, salt, and white pepper. Stir vigorously in one direction until the mixture becomes sticky. This ensures a cohesive, juicy filling.

Divide the rested dough into two portions. Roll each into a long log about 2 cm thick, then cut into small pieces. Flatten each into a disc and roll into thin circles (about 8 cm in diameter). Keep them covered with a damp cloth to prevent drying.

Place one teaspoon of filling in the centre of each wrapper. Fold the dough over into a half-moon shape, pressing the edges tightly to seal. Pleat the top edge if desired, ensuring no air pockets remain inside.

Heat 1 tablespoon of vegetable oil in a large non-stick frying pan over medium heat. Arrange the dumplings flat side down in a single layer. Do not overcrowd the pan; cook in batches if necessary.

Fry for 2 to 3 minutes until the bottoms turn golden brown and crisp. The aroma should be nutty but not burnt. Adjust the heat as needed to maintain even browning.

Carefully pour 100 ml of water into the pan, then cover immediately with a tight-fitting lid. Steam for 5 to 6 minutes until the water has evaporated and the tops of the dumplings are tender.

Remove the lid and allow the dumplings to fry uncovered for another minute to re-crisp the bottoms. Transfer to a serving plate and keep warm while frying the remaining batches.

In a small bowl, mix soy sauce, rice vinegar, sesame oil, and chilli flakes. Adjust to taste for sweetness or spice. The sauce should balance the savoury richness of the dumplings.

Serve the Peking Ravioli hot, with the dipping sauce on the side. Arrange them golden side up for an inviting presentation. A few fresh chives or sesame seeds sprinkled over the top add a touch of elegance.