Chicken and Prawn Dumplings

Instructions

1. 1

   Finely chop the prawns into small pieces, leaving some texture rather than making a paste.

2. 2

   In a large bowl, combine ground chicken, chopped prawns, spring onions, ginger, garlic, soy sauce, sesame oil, and cornstarch. Mix thoroughly in one direction until the mixture becomes sticky and cohesive.

3. 3

   Add the chopped water chestnuts and season with salt and white pepper to taste. Mix well and let the filling rest in the refrigerator for 15 minutes.

4. 4

   Place a dumpling wrapper in your palm and add about 1 tablespoon of filling in the center.

5. 5

   Wet the edges of the wrapper with water, then pleat the edges (aim for 8-10 pleats) while pressing to seal, creating a half-moon shape with a pleated top edge.

6. 6

   Heat a non-stick pan over medium-high heat and add vegetable oil. Place dumplings flat side down in the pan.

7. 7

   Fry for 2-3 minutes until the bottom is golden brown.

8. 8

   Add 60ml (1/4 cup) of water mixed with 1 teaspoon of cornstarch to the pan, immediately cover, and steam for 5-6 minutes.

9. 9

   Remove the lid and continue cooking until all water has evaporated and the bottoms are crispy again.

10. 10

    Serve immediately with your favorite dipping sauce made from soy sauce, rice vinegar, and chili oil.