Method

Wrappers

1. Combine the plain flour and water in a bowl, mixing with chopsticks or a fork in a circular motion until a shaggy dough begins to form. 
2. Bring the dough together with your hands and knead for several minutes until smooth and cohesive. Shape into a ball, wrap in cling wrap and allow it to rest at room temperature for at least 30 minutes to relax the gluten and make rolling easier.

Filling

3. While the dough rests, prepare the filling by adding the chicken mince, wombok, spring onions, carrot, zucchini, garlic, ginger, rice wine vinegar, soy sauce and sesame oil to a large bowl. Mix thoroughly using a spoon or chopsticks until well combined and slightly sticky. Cover and place in the fridge while you prepare the wrappers.

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4. Lightly flour your work surface and unwrap the dough. Using your finger, create a hole in the centre so it resembles a bagel shape, then gently stretch it wider and cut the ring in half to create two long ropes of dough. Cut each rope into small portions approximately 2-3cm wide.
5. Working with one piece at a time, roll the dough into a small ball, then flatten slightly. Using a rolling pin, roll each piece into a thin circle about 2mm thick and roughly 6cm in diameter. Keep the wrappers lightly floured and covered with a tea towel to prevent sticking or drying out as you continue rolling.
6. Place a small spoonful of filling into the centre of each wrapper, spreading it slightly flat. Lightly brush or dab the edges with water, then fold and seal the dumpling, pressing firmly to remove any air pockets and ensure the edges are fully closed.
7. Repeat with the remaining wrappers and filling until all dumplings are assembled.
8. Cook the dumplings by steaming over simmering water for 8-10 minutes until cooked through, or boil them gently in soup or water until they float and the filling is fully cooked.
9. Serve while hot with some soy sauce!