In a mixing bowl, stir the flour, salt and water until well combined, then remove and knead on a surface dusted with flour for about 5 minutes until smooth.
Separate into 4 more manageable balls of dough, before returning them to the mixing bowl to rest for 10 minutes, covering the bowl a damp cotton tea towel.
Fry the finely chopped garlic in the neutral cooking oil until fragrant, taking care so that it doesn’t burn, then add the fatty pork mince, separating it with a fork so it doesn’t clump together. Add the salt and pepper and combine well.
When the pork mince is just cooked, add the finely chopped Chinese chives and scallions, combine well, and remove from heat. Transfer to a bowl to cool.
On a surface dusted with flour, roll out one of the balls of dough to a thickness of around 2mm, then using a 78mm round pastry cutter or rim of a glass, cut the dough rounds. You should get around 7 rounds per ball of dough.
Holding a round in one hand, and with a teaspoon in the other, dig deep into the chive and pork mince mixture to get the juices at the bottom of the bowl, ensuring that every spoonful of mixture is moist, and place a teaspoonful of pork and chives at the centre of the round.
Fold one side over and pinch the edges together tight from top to bottom to seal the dumpling. If the dough has dried out a little, dip your finger into a bowl of water and run it along the rim of one-half of the round of dough then pinch together. There’s no need for any fancy pleating – in Cambodia these dumplings are rustic.
Once sealed, pop the dumpling onto a large tray dusted with flour, sealed side up and squash down a little.
Repeat until you have used up all the ingredients. When a tray is full, cover with a damp cotton tea towel.
Add a pinch of salt to a large pot of water and bring to a boil. Gently slide the dumplings into the pot in batches that ensure that they’re not too crowded. After they rise to the surface, boil for another few minutes until cooked.
When one batch is ready, scoop the dumplings out with a slotted spoon, and transfer to a strainer to drain, then repeat. If concerned the dumplings might get cold, transfer to a casserole dish and toss in a little sesame oil so they don’t stick.
Once all dumplings are done, plate individually or serve in a big bowl at the centre of the table, garnished with finely chopped chives and doused in sesame oil or chilli oil. Provide condiments and distribute small bowls so guests can create their own dipping sauce.