1. In a bowl, combine the minced chicken, coriander, garlic, ginger and spring onions.
2. Add in 1 teaspoon of VEGEMITE and stir to combine.
3. Cover the bowl with glad wrap and refrigerate, allowing the flavours to infuse.
4. Sift the ﬂour into a clean bowl and gradually add ½ cup of boiling water while stirring to combine. Once combined, add ½ cup of room temperature water and mix to form a dough. Transfer the dough to a ﬂoured countertop and knead with your hands for at least 10 minutes until it forms a smooth ball. Cover the bowl with a clean damp tea towel and allow the dough to rest for at least 30 minutes. For convenience, you can use store-bought Wonton wrappers instead of making the dough!
5. Lightly dust the countertop with ﬂour. Roll out the dough into a 1-2mm thin layer and using a glass, cut out equal circles, about 7-8cm in size. If you don’t have a rolling pin, you can re-use an old glass bottle to roll out the dough!
6. Spoon one tablespoon of the chicken ﬁlling into the centre of a dumpling wrapper. Wet the edges with cold water and fold the wrapper in half, encasing the ﬁlling inside. Bring the opposite corners towards each other, pressing down to create a seal. Repeat this process with the remaining wrappers and ﬁlling.
7. Fill a medium saucepan ¼ full with water and bring to a boil, placing a colander over the top. Line the colander with baking paper, being careful not to cover all the colander holes. You can use a bamboo steamer instead of a colander.
8. Place the dumplings in the colander in a single layer. You will have to do this in batches. Cover with a lid. Steam for 10 minutes or until the dumplings are fully cooked through. Allow the dumplings to steam without lifting the lid.
9. To make the dipping sauce, add the remaining 3 teaspoons of VEGEMITE, 5 tablespoons of water and the honey into a bowl and whisk until combined.
10. Place the dumplings on a large serving platter, garnish with sesame seeds and spring onion. Serve alongside the prepared dipping sauce and ENJOY!