Make the filling

• In a bowl, combine the chicken mince, soy sauce, spring onion, garlic, salt and black pepper.
• Mix well until evenly combined.

Prepare the rice paper

• Cut the rice paper sheets into quarters with scissors.
• Soak each piece in water for 3-4 seconds until just pliable.

Shape the dumplings

• Lay two overlapping soaked rice paper pieces on a board.
• Place a spoonful of filling in the middle.
• Fold the edges over and wrap tightly into a dumpling.

Pan-fry and steam

• Add the oil to a non-stick pan and arrange the dumplings with space between them.
• Sprinkle the tops with sesame seeds, pour in the water and cover with a lid.
• Steam over medium heat until the chicken is fully cooked through.

Evaporate and serve

• Remove the lid and let the remaining liquid evaporate.
• Garnish with sweet chilli sauce and chopped spring onion.