In a large mixing bowl, combine the ground pork, finely chopped garlic chives, grated ginger, minced garlic, coconut aminos, sesame oil, sea salt, and black pepper.
Mix the filling thoroughly with your hands or a spatula until the mixture becomes slightly tacky and the aromatics are evenly distributed.
Place a small spoonful of the pork mixture in the center of each dumpling wrapper, being careful not to overfill.
Lightly moisten the edges of the wrapper with a dab of water, fold in half, and pinch the edges firmly to create a tight seal.
Heat a large non-stick skillet over medium-high heat and place the dumplings in the pan in a single layer.
Cook the dumplings for 2-3 minutes without moving them until the bottoms are golden brown and crispy.
Carefully pour the water into the pan and immediately cover with a tight-fitting lid to trap the steam.
Steam for 5-6 minutes until the pork is fully cooked through and the wrappers are translucent.
Remove the lid and continue to cook for 1 minute to allow any remaining moisture to evaporate, re-crisping the bottoms.
Transfer the dumplings to a plate and serve immediately drizzled with chili oil and a side of rice vinegar for dipping.