Place the chicken breast into a food processor/attack with a stick blender for 4-5 seconds on high. Remove and place in a large bowl and set aside.
Do the same with the pork mince, again on high for 4-5 seconds. Tip them into the bowl with the chicken. Don't be tempted to put the chicken and pork in at the same time, it won't work!
Add the soy, finely chopped spring onion, grated ginger, rice vinegar, chilli sauce, salt and pepper and mix well with your hands until the chicken and pork are evenly distributed in the mix.
Take the cabbage leaves and cut out the stalks. Place two leaves end to end on top of a piece of clingfilm.
Line your steamer with baking parchment, making sure to cut some holes out to allow the steam to circulate. Spray the parchment with low calorie cooking spray.
Top the sui mai with some grated carrot and a drop of chilli sauce.
Place your steamer on top of a pan of boiling hot water and steam for 12 minutes.
While your sui mai are steaming, mix your dipping sauce ingredients and place in a small dip pot.
Remove the sui mai from the steamer and serve with the dipping sauce.