Combine the flour and salt in a large bowl. Mix well.

Add the olive oil and gradually pour in the hot water, mixing until a shaggy dough. Turn out the dough to a clean surface and knead until a smooth and pliable dough, about 2-3 minutes.

TIP: If the dough is too sticky, add a few tablespoons of flour. If the dough is too firm, add a few teaspoons of warm water.

Cover and let rest 20 minutes.

Divide the dough into 4 pieces. Working on piece at a time, roll out to 1/16" thin, basically as thin as possible, on a very floured surface. Flip the dough occasionally to keep from sticking to the surface.

Slice into 3" squares, then stack with lots of flour in-between each to keep from sticking together. Use a sharp knife to slice the corners off to make an octagon-shape. Set aside.

Combine all ingredients into a large bowl. Mix until very well combined.

To Assemble the Dumplings:

Create a C-shape with your hand using your thumb for the bottom of the "C."

Place a wrapper on top of your hand. Add a generous spoonful, about 1 tablespoon, of the filling into the center.

Press the filling down with the spoon to dip into the C-shape and create folded edges.

As you rotate the dumpling in your hand, use the back of the spoon to smooth down the top of the dumpling and create a flat bottom, as well.

The dumpling will be open-face, so gently squeeze the top portion together to help it stay together.

Add parchment liners (or use parchment paper with holes to allow steam through) in your bamboo basket. Add the dumplings.

Heat up a large skillet over medium heat for 1-2 minutes, until hot.

Add the bamboo basket (covered) then add 1 cup water to steam for 8-10 minutes. Add more hot water halfway through to keep the skillet steaming.

Top the dumplings with either fish roe or finely minced carrots in the center of each, as well as extra finely chopped scallions if desired. Enjoy the Siu Mai Dumplings warm with a chili crisp oil and soy sauce mixture to drizzle on top!