Prepare Dumpling Filling: In a bowl, add chicken mince, spring onion, ginger, garlic, carrot, pink salt, cornflour, black pepper powder, soy sauce, sesame oil, water, mix until well combined & set aside.

Prepare Dough: In a bowl, add all-purpose flour. In water, add pink salt & mix well until it dissolves. Gradually add salty water, mix well & knead until dough is formed. Knead dough for 2-3 minutes, cover with cling film & let it rest for 30 minutes. Remove cling film, with wet hands knead dough for 2-3 minutes, cover with cling film & let it rest for 15 minutes. Take a dough (20g), make a ball & roll out with the help of rolling pin (4-inches). Use cornflour for dusting to avoid stickiness. Add prepared filling, apply water on the edges, bring the edges together & press to seal the edges to make a dumpling (makes 22-24). In a wok, add water & bring it to boil. Place a bamboo steamer & baking paper, place prepared dumplings, cover & steam cook on low flame for 10 minutes.

Prepare Chilli Oil: In a saucepan, add cooking oil, sesame oil & heat it. Add onion, garlic, star anise, cinnamon sticks & fry until light golden. In a bowl, add red chilli crushed, pink salt, add strained hot oil & mix well.

Prepare Dipping Sauce: In a bowl, add garlic, ginger, Sichuan pepper, sugar, spring onion, 2 tbs prepared chilli oil, vinegar, soy sauce & mix well. On dumplings, add prepared chilli oil, dipping sauce, green onion leaves & serve!