In one bowl, mix chicken mince with salt, ginger and garlic.
Add chopped prawns and mix to combine
Add white pepper, sesame oil, soy sauce and chinese cooking wine and mix well
Fry a teaspoon of the filling in a hot pan to taste. Adjust filling with salt and pepper to taste.
Place a rounded teaspoon of filling into the centre of a dumpling skin. (Start with a small spoonful first. As you get more confident in making these, you can increase the serving size).
Dip your finger in water and moisten the edges of the wrapper. Fold the dumpling in half and press around the edges to seal.
Pinch a small portion of the edges together to form a pleat. This will help seal the edges and prevent the precious filling from falling out. Continue to form 4-5 pleats.
Keep going until you make the complete batch.
Heat a fry pan with a drizzle of oil.
Add dumplings to the hot pan in a single layer and fry for 3-4 minutes until the bottom is deep golden brown.
Add 50ml of water and cover the pan with a lid. Let steam for a further 5 minutes or until water has evaporated.
Serve immediately with your favourite mix of dumpling sauce (soy sauce, vinegar, chilli, ginger and garlic).