To make the filling, combine all the ingredients in a bowl and set aside.
Take a dumpling wrapper and place a heaped teaspoonful of the filling in the centre. Press the edges together with damp fingers, crimping the edges, to form a half moon shape. Repeat with the remaining dough and filling.
Steam the dumplings in a baking paper lined bamboo steamer set over a wok for 5-7 minutes until the filling is cooked. Serve with dipping sauce.
Place the water, fish sauce, rice vinegar and sugar in a small pot over medium-high heat. Stir continuously until just before boiling point. Remove from heat and set aside to cool completely then stir in the garlic, chilli, spring onion, soy and lime juice.