Fry onions, ginger and garlic in oil. Add carrots and Chinese cabbage and sauté for 5 minutes. Add soy sauce and coriander and sauté briefly. Take off the stove.

Put oil in one of the frying pan. Put sesame seeds on a plate, provide a brush and a bowl of water. Put some cornstarch on a plate.

Remove the dough from the packaging and place one teaspoon of the filling in the middle.

Moisten the edge with water. Fold the dough together and press the edges firmly together. Fold in the edge often.

Put the dumplings on the starch and continue until all the filling is used up.

Heat the pan on medium heat. Use a brush to dampen the underside of the dumplings with a little water and press them into sesame. Put the sesame seeds down in the hot pan. If the bottom is nice and crispy, it goes pretty quickly. Put about 50 ml of water in the pan and quickly put the lid on it. Be careful not to get too close to the pan as hot steam rises!

Cook the dumplings in the hot steam for 5 minutes.

Take out and enjoy hot with sauce.