Scramble the eggs

• Beat the eggs with a pinch of salt.
• Heat a little cooking oil in a frying pan and scramble the eggs until just set.
• Transfer to a bowl and set aside.

Stir-fry the vegetables

• Heat a little cooking oil in the pan and stir-fry the carrot first with a pinch of salt.
• Add the zucchini and the remaining salt and stir-fry until tender.
• Add the scrambled eggs and mix to finish the filling.

Shape the bite-sized dumplings

• Place a wrapper on your hand and wet the edges with water.
• Put a teaspoon of filling in the centre and fold into a triangular pyramid shape.
• Press both ends to seal, then press the edges with a fork to shape.

Make the spicy sauce

• In a bowl combine the minced garlic, chili powder, sugar, soy sauce, oyster sauce, sesame seeds and chopped spring onion.
• Heat the avocado oil until it just boils and pour it over the seasoning to bloom it.
• Stir well and set aside.

Boil the dumplings

• Bring a pot of water to a boil and add the dumplings.
• Boil until they float and the wrappers are cooked through.

Assemble the soup

• Add two ladles of the dumpling cooking water to the sauce.
• Drizzle in the sesame oil and mix the sauce from the bottom well.
• Place the dumplings in bowls and pour the spicy broth over them.