Place the sesame oil into a large frying pan and cook the garlic, spring onions, wombok, carrot and mushrooms over a medium/high heat for 5 minutes or until the vegetables are just cooked.

Transfer the cooked vegetables to a large bowl and stir through the soy sauce and sweet chilli sauce. Place in the fridge to allow the mixture to cool.

Arrange your wonton wrappers onto your bench and spoon approximately 2 teaspoons of the cooled vegetable mixture into the centre of the wonton and lift the sides of the wonton wrapper up and twist to enclose the contents. Repeat until you have used all of the mixture.

Line the base of a large steaming basket with baking paper and place the dumplings into the steamer in a single layer.

Fill a wok (or large saucepan) until it's around ⅓ full with water and bring it to the boil. Carefully place steamer over your wok/saucepan, making sure the water doesn't touch the bottom. Steam the vegetable dumplings for approximately 10 - 15 minutes or until the wonton wrapper becomes translucent.