Begin by making the the dumpling skin dough by sifting the flour into a large bowl with the salt. Add boiled water and using a wooden spoon, mix together until dough can kneaded. Knead for 5-8 minutes into a smooth bowl and cover with a damp towel. Let rest for 20 minutes or while you prepare the fillings.

Place your filling ingredients into a bowl, mix well.

Make your dumplings by rolling the dough into a log. Cut the dough into 16 equal pieces and roll into balls. Flatten the balls slightly with your hands and roll out into a flat disk using a rolling pin on a floured surface.

Place a spoonful (approx. 1 tbsp) of filling in the centre. Then fold the bottom half upwards and pinch and pleat the edges.

To cook, prepare a steamer and steam the dumplings for 15 minutes in 2-3 batches.

Once cooked, immediately dip the bottom of the dumpling in crushed sesame seeds.

Heat a pan with 2 tsp sesame oil on high. Place dumplings and cook until bottoms are crispy and golden brown. Cook dumplings on each side until golden if you enjoy crispy dumplings.

Serve with spring onions, sesame seeds and a dipping sauce made of soy sauce (or tamari) + Chinese vinegar.