• Sweat the chopped onions in vegetable oil over a medium heat with a pinch of salt and ground Sichuan pepper until translucent.

  Add the grated carrots, stir to combine and cook through for 2 minutes with a lid on the pan.
• Remove from the stove and stir in the spring onion, keep aside.
• Prepare the dipping sauce by mixing all ingredients together.

Prepare the dumplings

• Combine the minced pork with the cooked carrot mix and chopped coriander. Add any other ingredients of your choice.

  Season with salt, Sichuan pepper, soy sauce, and oyster sauce.

  Add 4-5 tbsp of chicken stock and mix well.
  
• Place a spoonful of filling onto a wrapper. Seal the wrapper to a shape you're most comfortable with. Repeat with all the wrappers.
  

Steam the dumplings

• Place parchment paper or a bamboo mat inside the steamer basket. Slices of carrot will also help to avoid sticking.

  Bring water to the boil in a wok or pot, then place the steamer basket over the boiling water. If you have multiple baskets, you may stack up 2-3 baskets to steam all dumplings at once. Cover with a lid and steam over a medium heat for 20 minutes.
  
• Serve the dumplings hot with the dipping sauce.