Sift the flour into the bowl and pour the hot water over it.
Mix very well and add the cold water.
Add the oil at the end if needed.
Knead the dough a little until it is smooth and elastic.
Wrap the dough in cling film and place it in the fridge to rest for 1 hour.
Place the meat, fat, and carrot into a food processor and pulse it until the carrot is finely chopped and the meat is a sticky mince.
Add the five-spice seasoning, spring onions, soy sauce, and some ground pepper, and give one more quick pulse.
Add the finely-diced cabbage and the soy sauce.
Cover the meat mixture with cling wrap and let it cool in the fridge for half an hour. If not sticky enough, add a tablespoon of cornstarch and mix it through.
Roll the dough out thinly on a floured board and cut it into squares.
Take a dessert spoon of the meat mix and place it in the center of the pastry square.
Fold the four corners into the center to make a parcel.
Make a fist and squeeze the parcel on the sides to force the meat downward, making the classic elongated shape.
Heat up some frying oil.
Carefully slide the dim sims into the oil.
Fry until golden all over
Serve with the chili sauce