Roughly chop the prawns & finely dice the spring onion

Mix the pork mince, prawns, spring onion, ginger, sesame oil & salt together to combine

Place 1 tbsp of mince mixture into the center of the dumpling, using your finger wipe water around the edges of the dumpling

Fold the dumpling in ½ pinching it gently in the middle

On each side of the dumpling make two pleats starting close to the middle folding them towards the middle

Then make another two pleats next to the first two moving out to the edge of the pastry.

Pinch them all to seal them tightly

Alternatively, you can do the most simple of folds and just fold them in ½, pinch them closed whilst pushing the air out. These aren’t as aesthetically pleasing but they are quick and simple to do

In a non-stick frying pan add 1 tbsp of canola oil on medium heat

Place the dumplings (I usually do 5-7 per pan so I don’t crowd the pan) flat side down into the oil and cook for approx. 2 minutes or until the base is golden brown

Add a couple tbsp of boiling water and cover with a lid. Continue to steam for 2 more minutes, remove the lid and allow to cook until the water has evaporated

Mix all the ingredients together and set aside

If you want to be fancy you can make spring onion “ribbons” or you can just dice the spring onions finely

If making ribbons then slice the spring onion in 3 pieces lengthways and then finely slice the pieces lengthways and place them in ice cold water for about 5 mins