Cut the potatoes into small cubes, finely chop the onion, garlic, ginger, white part of the scallion (keep green part separate) and the chives.
Heat a pan with olive oil, sauté the potatoes, onion, half of the garlic, ginger and minced pork meat. Using a fork, break the minced meat into smaller pieces. Fry until the meat is crispy and cooked through. Season with salt and pepper to taste.
Add a splash of water and place a lid on top of the potatoes till soft.
Remove from the heat, add the white part of the scallion and the chives.
Place 1 tablespoon of filling in the center of your dumpling pastry. Dampen your fingers and wet the outer edge of the pastry that is facing you (the side with the filling). Fold the pastry in half into a semicircle. Press the edges firmly closed. Use your index finger and thumb of both hands to begin pleating. Start from the center and fold in one direction. Press firmly so that each pleat remains closed. Once you get to the one edge, go back to the center and continue pleating in the same direction. Place your finished dumplings on a floured baking tray to prevent the bottom from sticking.
Place in the freezer for up to 2 hours or longer.
Heat a pan with oil, and fry the dumplings (in batches) for 1 min till they start to brown. Add the cornflour water mixture and place a lid on top. Leave to steam for 15 minutes till cooked through.
Serve the dumplings with soy sauce, chopped chilli and some scallion greens.