Place the flour in a mixing bowl. Pour in hot boiling water and use a rubber spatula to mix at first so it won't be too hot for your hands to touch. Mix until you get a dry crumbly dough. Then use your hands to continue to knead into a smooth nonsticky dough. Add more hot water if it's too dry
Cover the dough with plastic wrap and let it rest for 30 minutes
Prepare the chives first:
Trim off about 1 inch off the bottom. Scald the chives with hot water for about 2 minutes. Discard water and wring out as much water as you can from the chives. The reason for doing this is so the chives won't be poking the dough and tear it when you wrap. Then cut the chives into smaller pieces, about 1-inch. Proceed to next step
Preparing the filling:
Place all the ingredients for the filling in a mixing bowl. Add the chives you prepared earlier. Stir to mix everything until you get a nice paste-like consistency. Cover with a plastic wrap and let them rest in the refrigerator for at least 30 minutes
Shaping:
Place the dough on a lightly floured surface. Divide the dough into 10 equal portions. Roll the dough out into about 4-5 inch disc. Place about 1-2 Tbsp of meat filling. Gather the edge and pinch to seal to form a dough ball. Place on a working surface with seam side down. Use your palm to lightly flatten it into a disc. Continue with the rest of the dough and filling
Alternatively, you can also create pleats if you are feeling fancy
Cooking the buns:
Preheat a large skillet with a lid over medium heat. Add the oil and swirl to coat the surface. Add the buns, seam sides down in a single layer and let them brown on both sides (I didn't brown the other side that has pleats on them because it's open-face pleats). Add the hot water (it will sizzle voraciously, but don't panic) and cover the pan with the lid. Allow the bun to steam for about 5 minutes or until the liquid evaporates. Remove from the pan to serving platter
Serving:
Combine soy sauce and rice vinegar in a dipping sauce bowl. Serve with the buns. You can also serve with chili sauce on the side too