• Make the filling: Heat a large, dry skillet on high heat and coat the pan with oil. Add all the filling ingredients and sauté for 5 to 7 minutes until the moisture from the vegetables evaporates. You don't want the filling to be too wet or your dumpling wrappers will break. Transfer the mixture to a large plate and let it cool before wrapping.

• Make the wrappers: In a large bowl, mix the flour, baking powder, and salt together. Whilst stirring continuously, gradually pour in the hot water and oil and stir until the mixture begins to clump together in little clusters. Knead these together until a large ball of dough forms. Turn this out onto a clean work surface and knead for 10 more minutes, or until the dough becomes smooth and elastic (like Play Doh). If it's sticky and too wet, add another tablespoon or two of flour. If it's too dry, add another tablespoon of hot water or oil. Cover the dough with a clean, damp dish cloth and set aside for 20 minutes.

• On a clean, lightly floured work surface, roll the wrapper dough into a long, skinny piece about 1-inch in diameter and divide it into 40-45 equal pieces. Keep these covered while you're assembling the dumplings. 

• Have a seat and get comfortable at a clean, dry work surface. Invite a few friends or family members to join in on the fun!

• Assemble the dumplings one at a time: Flatten and roll each of the pieces into ⅛-inch (3mm) thick rounds, about 4" (10cm) in diameter. Place the wrapper in the palm of your hand. Scoop one spoonful of the filling in the center of the dough round; taking care not to overfill it, or it’ll be difficult to close. Fold the wrapper in half—into a semi-circle—and firmly pinch the edges together to seal (you can then pinch pleats/folds, although that isn’t necessary). Place the assembled dumpling onto a parchment-paper lined baking tray and continue until you run out of wrappers or filling.

• TO PAN-FRY: Warm a large, dry skillet over high heat. Add the oil to coat the pan. Place the dumplings in a single layer, making sure not to overcrowd them. Crisp up the bottoms of the dumplings for 3-5 minutes. Reduce the heat to medium, and carefully add ¼ cup (60ml) of water, cover with a tight-fitting lid, and cook for 6 minutes, until the wrapper is steamed through and the water has evaporated. Drizzle another teaspoon of the oil and crisp up the bottoms again for another 2-4 minutes.

FOR COLORFUL DOUGH, substitute the boiled water with fresh-pressed juices (blue butterfly pea flower tea, carrot juice, beetroot juice), brought to a boil, or add 2 tsp turmeric for yellow, spirulina powder for green. You can divide this recipe into thirds or sixths for multiple colors in one batch.