For the dough, put the flour in a mixing bowl and make a well.
Add the boiling water slowly, mixing the batter with chopsticks to distribute
Using clean hands, bring the flour and water together in to a rough ball
Knead the ball on a clean counter for around 2 minutes or until smooth.
Rest the dough for 30 minutes in the mixing bowl with a plate or cling film covering.
To make the filling, put the spinach, chestnuts and chives in a food processor and blitz to a fine chop.
In a large fry pan or wok, heat the sunflower oil and add the ginger and garlic for one minute.
Add the spinach mixture and cook for around 1 minute.
Add the soy sauce and cook for another minute.
Add the sesame oil and chia seeds.
Give a final stir and remove from the heat.
For the sauce, heat the oil in a saucepan, add the garlic and cook for 30 seconds.
Add the sugar and stir for 10 seconds.
Add the sriracha sauce, the tamari and apple cider vinegar. Stir for a minute.
Stir in the peanuts.
Add two tablespoons of water to thin and bring to a boil.
Once at a boil, remove the sauce from the heat and pour in to a serving bowl.
After the dough has rested, cut it in to two, leaving one half in the bowl covered.
Lightly flour a clean counter and roll the dough out to around 2mm thickness.
Depending on which dumpling fold you are using, cut the dough into squares or circles (I have provided a link to an excellent tutorial in the text of this post)
Lay the wrappers on top of each other sprinkling a little cornflour between each.
Repeat with the second half of the dough.
Spoon a little over a teaspoon of spinach filling in the centre of the wrapper.
Wet the top half only of the wrapper and fold the dumpling in half to form a triangle pressing the edges together to seal.
Repeat until your mixture is finished.
Quarter fill a large saucepan with water and bring to the bowl.
Put the dumplings in a parchment lined steamer and steam for 10 minutes.
Serve with the peanut chilli sauce, fresh chives and black sesame seeds.