- For the dumpling filling, combine lamb, Vegemite, Chinese cooking wine, white pepper, ginger, spring onion, coriander and carrot in a large bowl, and mix well.
- Cover and rest in fridge for 30 mins to marinate. Working with one wrapper at a time, place one tablespoon of filling in the centre. Wet edge of the wrapper with a little water. Fold wrapper in half and pleat/press to seal. Repeat with remaining wrappers and filling.
- To cook, heat one tablespoon of oil in a non-stick pan over medium-high heat. Working in batches add the dumplings, flat side down. Press down firmly to flatten their base and cook, uncovered, until the base is golden brown, about 3 minutes. Add 1/3 cup of water to the pan and cover with the lid. Cook for 5 to 7 minutes. Remove the lid and continue to cook until the liquid has cooked off and the undersides of the dumplings are crisp again. Serve with dipping sauce of your choice.