Prep: Grate 1 carrot. Shred 1/8 cabbage. Slice 1 spring onion, setting aside the whites from the greens.
Mince: In a large bowl, add 150g beef/pork mince, grated carrot, shredded cabbage, white parts of the spring onion, 1 tsp sesame oil, 1 tsp soy sauce, 1/2 tsp white pepper, 1/2 tsp chicken stock powder. Mix everything together.
Dumplings: Heat a large pan to medium heat and add 1 tsp canola oil. Roll 2 tbs of dumpling mince into a ball and place in the pan, 1-2 inches away from the sides and from each other. Place 1 dumpling wrapper over each ball, carefully pressing down to cover the mince. Add 3 tbs water to the pan, cover with a lid and let cook for 5 minutes.
Serve: Plate up cooked dumplings, cover with chilli oil, green parts of spring onion and sesame seeds.