For the dough, mix the flour and salt with the oil and 150ml lukewarm water to form a firm dough. Cover and leave to rest, covered, for 1 hour.
Meanwhile, peel the garlic, onion and ginger, wash the spring onions and cut the meat into slices. Finely chop the meat together with the onion, ginger, spring onion and garlic or blitz it in a blender. Season with salt and garam masala.
Shape 12-16 small balls from the dough, then roll out on a floured board into thin circles.
Place about 1 tablespoon of filling in the centre of each dough circle.
Fold the sides upwards and press together well to seal.
Place the dumplings in an oiled steamer and steam for 15 minutes over a pan of boiling water. Serve with chilli sauce to taste.