Prepare the Dough: In a large mixing bowl, combine plain flour and salt. Pour in boiling water, stirring until shaggy. Knead on a floured surface for 10 minutes until smooth. Wrap in a damp cloth and let rest for 30 minutes.

Make the Filling: In a mixing bowl, combine pork mince, spring onions, chives, coriander, garlic, ginger, light and dark soy sauces, sesame oil, rice wine vinegar, and egg. Season with salt and pepper, mixing until slightly sticky.

Shape the Wrappers: Divide dough into 12 pieces. Roll each into a thin circle. Place filling in the center, fold, and seal tightly.

Cook the Tacos: Heat oil in a non-stick pan. Place filled dumplings, smash slightly, and fry until golden. Add water, cover to steam, then crisp for another 2-3 minutes.

Assemble and Serve: Remove tacos and top with carrots, cucumber, spring onions, and coriander. Drizzle with chili oil and serve immediately.