Roll the dough to about 2-3 mm thick. (you can make the wrapper as thin as you want).
Use around cutter to cut circles.
Put a tbsp of the filling in the centre of the wrapper and gather up the edge to forma circle or a semi-circle.
Or the dough can be divided into 20 to 24 pcs and individually rolled out to a circle.
Repeat until you use up all the filling or the wrapper.
Place the perforated paper on the steaming tray. Arrange the dumplings so that itdoes not touch.
Brush with the garlic oil.
Steam for 15 to 20 mins until the wrapper is transparent.
Lightly brush with oil again and gently remove from the steam and arrange on a plate to serve.
If you need to make a lot of it, you can stack them after cooking provided you brush the dumplings with oil to prevent them from sticking.
Serve with chili sauce.