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Combine flours, psyllium and salt in a large bowl. Whisk in the oil and enough boiling water to form a damp but crumbly dough.
Turn the mixture out onto a clean, dry bench top. Allow it to cool for a minute or two before beginning to knead with your hands.
Continue kneading until a smooth and pliable dough forms. If it doesn’t, add half a tablespoon of hot water at a time until you reach a good consistency.
Tear off a golf-ball-sized piece of dough and cover the remainder. Roll dough out on a well-floured surface until it is as thin as you want it.
Use a medium-sized circular cookie cutter to cut out rounds of dough.
Fill your dumpling wrappers with a teaspoon or two of your filling of choice. Use water to thoroughly seal the dumpling edges together.
Repeat until you have filled all the dumplings.
To cook, boil a medium pot of lightly salted water. Once it is boiling, reduce it to a simmer and add 5-6 dumplings to the water.
Cook each batch of dumplings for 2-3 minutes or until the wrapper starts to look a bit translucent.
Remove from the water and place into a strainer to cool. Very lightly oil each batch of dumplings with toasted sesame oil.
Leftover cooked dumplings keep very well in an airtight container in the fridge.
You can freeze uncooked dumplings to use at a later date.