Heat 1 tablespoon of oil in a large saucepan on medium heat. Add the onion and cook until translucent, about 5 minutes.
Add the green beans, green cabbage and carrot to the pan with the onions and stir well. Cook for another 4 to 5 minutes.
Add the Jackfruit to the pan with vegetables and stir well. Cook for another 4 to 5 minutes.
Add the soy sauce and cook until the liquid evaporates and then turn off heat.
Hold a gow gee wrapper flat on the palm of your hand and place a teaspoon of filling in the centre.
Moisten the edges with a little water and fold in half to form a half-moon shape. Using the thumb and forefinger make small pleats along edge to seal. Sit dumpling onto tray, pressing lightly to flatten base. Repeat with remaining wrappers and filling.
Heat 1 tablespoon of oil in a large non-stick pan over medium heat. Place dumplings into pan in a single layer. Fry for 2-3 minutes, until bottoms are just golden. Add the water and cover with a lid. Steam for 5-6 minutes, until liquid evaporates.
Uncover and add the remaining oil, swirling the pan so the oil covers the base and coats the bottoms of the dumplings. Cook uncovered, for a further minute or two until the bases are golden and crisp. Serve with soy sauce and chilli.