Chop the prawns to a rough ground consistency

In a bowl, add the Chicken, prawn, coriander, spring onion, finely chopped water chestnuts, garlic, ginger and salt, white pepper, mix well until the mixture becomes sticky

Using the storebought wrappers spoon a teaspoon amount in the middle, wetting the corners and folding in half to seal. Play with pleating and different shapes

Add the raw dumplings in a freezer bag and keep in the freezer until ready to cook

Mix the dipping/drizzle sauce ingredients together and keep to the side

To cook the dumplings you can either boil, steam or shallow fry. I choose to shallow fry to add a golden color, in a non stick pan add some olive oil and fry the dumplings in a single layer until golden, add a splash of water and cover the pan to allow the dumplings to steam.

Layer the dumplings on a plate, drizzle with the sauce and top with finely chopped green onion and crispy onion. ENJOY! 🤤