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In a bowl,add chicken mince,spring onion,ginger,garlic,carrot,pink salt,cornflour,black pepper powder, soy sauce,sesame oil,water,mix until well combined & set aside.
In a bowl,add all-purpose flour.
In water,add pink salt & mix well until it dissolves.
Gradually add salty water,mix well & knead until dough is formed.
Knead dough for 2-3 minutes,cover with cling film & let it rest for 30 minutes.
Remove cling film,with wet hands knead dough for 2-3 minutes,cover with cling film & let it rest for 15 minutes.
Take a dough (20g),make a ball & roll out with the help of rolling pin (4-inches).
Use cornflour for dusting to avoid stickiness.
Add prepared filling,apply water on the edges,bring the edges together & press to seal the edges to make a dumpling (makes 22-24).
In a wok,add water & bring it to boil.
Place a bamboo steamer & baking paper,place prepared dumplings,cover & steam cook on low flame for 10 minutes.
In a saucepan,add cooking oil,sesame oil & heat it.
Add onion,garlic,star anise,cinnamon sticks & fry until light golden.
In a bowl,add red chilli crushed,pink salt,add strained hot oil & mix well.
In a bowl,add garlic,ginger,Sichuan pepper,sugar,spring onion,2 tbs prepared chilli oil,vinegar,soy sauce & mix well.
On dumplings,add prepared chilli oil,dipping sauce,green onion leaves & serve!