In a large mixing bowl, combine 2 cups of plain flour and 1 teaspoon of salt. Create a well in the center, then carefully pour in ½ cup of boiling water. Using a fork, gradually stir the mixture until it forms a shaggy dough. Transfer it to a floured surface and knead for about 10 minutes until smooth and elastic. Cover it with a damp cloth and let it rest for 30 minutes.

While the dough rests, prepare the savory filling by mixing together 250g of pork mince, 3 finely chopped spring onions, a handful of chives, and coriander for freshness. Add crushed garlic, chopped ginger, 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, ½ teaspoon of sesame oil, and 1 teaspoon of rice wine vinegar, then stir in the egg, salt, and pepper. Combine thoroughly.

Once the dough has rested, divide it into small portions and roll each piece into a ball. On a floured surface, use a rolling pin to flatten each ball into a circle about 3 inches wide. Add 1-2 tablespoons of the filling in the center of each circle. Carefully fold the wrapper over the filling, pressing the edges to seal tightly.

Heat a couple of tablespoons of oil in a non-stick skillet over medium-high heat. Once hot, place your dumplings in the skillet and use a spatula to gently smash each one flat. Fry for about 2 minutes, or until the bottoms are golden brown. Add a splash of water, cover the skillet with a lid, and steam the dumplings for 1 minute. Uncover and allow them to crisp for an additional 2-3 minutes.

Remove the Smash Dumpling Tacos from the skillet and transfer them to a serving plate. Top them generously with shredded carrots, cucumber slices, and spring onions for added crunch. Drizzle with chili oil to elevate the flavors.