In a bowl, combine NZ pork mince, spring onion, chives and soy sauce.
To prepare the dumplings, place 1 tsp of the pork filling in the centre of each dumpling wrapper. Using your finger, wet the edge of the dumpling wrappers with water. Fold each dumpling into a half-moon shape and pinch the edges to seal.
In a pan, heat 1 tbsp of oil. Add the dumplings, frying for 30 seconds before adding 1 cup of water. Cover the pan with a lid and steam until the water has evaporated. Remove the lid, add 1 more tbsp of oil and fry for an extra minute or so.
Serve immediately with sweet chilli sauce and soy sauce.