Cut chives finely into a plastic bag using kitchen scissors. Add the rest of the meat filling ingredients into the bag and knead until sticky. Cut a corner of the bag to create a piping tool.

Pipe 1/14 of the meat filling onto each dumpling wrapper. Wet the edges of the wrapper with water and fold both ends to seal. Repeat for all 14 dumplings.

Heat half of the sesame oil in a frying pan over medium heat. Place the dumplings seam-side up and cook until sizzling.

Add 3 tbsp of water to the pan and cover with a lid. Steam for about 5 minutes. Add the remaining sesame oil and cook until golden brown.