To prepare the dough, place the flour into a large bowl and then gradually add the water, mixing with a metal spoon until just wet enough to bring together with hands. Knead briefly, wrap tightly with a beeswax wrap and leave for 15 minutes. Knead again until dough is very smooth, about 5 minutes. Wrap tightly and leave to rest for 1 hour.

Weigh the dough and divide the weight by 30 pieces. On a floured surface, use hands to roll and press each piece into a disc, then use a rolling pin to flatten into a 10cm round. Stack dumpling wrappers with a sprinkle of flour in between and then cover and put in the fridge until ready to use.

To make the filling, in a large bowl combine the pork, ginger, garlic, onion, chilli, carrot, tamari, galangal and pepper then use hands to mix well.

Combine all sauce ingredients in a small jar and shake well to combine. Set aside until ready to serve.

Combine white and black sesame seeds in a small bowl.

Place a tablespoon of filling into the centre of each dumpling wrapper. Brush edges with water and use fingers to pinch and seal. Brush bottoms with water and press into sesame seeds.

Heat a few tablespoons of sunflower oil in a large, non-stick frying pan over medium heat. Add the dumplings, sesame seed side down and cook until the bottoms are lightly golden, about 2 minutes. Carefully add 65mL water (be careful, it will splutter) and cover with a lid. Turn heat to medium low and steam dumplings for a further 4-5 minutes until cooked.

Serve immediately with dipping sauce, extra spring onion and chilli.