Mix dry ingredients in a bowl. Slowly add water, mix with hands until combined. Cover, rest at room temperature for 30 mins. Divide dough into 80g balls and cover on a tray.
Slowly saute vegetables in oil until soft. Add pork, cook through. Stir in curry, mix until dissolved, cover and cool in fridge.
Roll dough into small balls, flatten on bench and place 70g of filling in centre. Bring dough up to enclose filling, pinching to seal.
Steam in a lined steamer for 20 mins until cooked through. Serve hot.