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Add pork mince, prawn, lotus root, coriander, spring onion, oyster sauce, shaoxing wine, light soy sauce, garlic, ginger, MSG, and sugar into a bowl and mix well for 3 minutes until well combined
Knead plain flour, warm water, and salt together for 10-15 minutes until smooth
Cover dough and let rest for 30-60 minutes
Cut dough into small pieces and roll each one until round and thin, making around 20-22 wrappers
Sprinkle cornstarch between the wrappers to prevent sticking
Fill each wrapper with the pork and prawn mixture
Mix cornstarch, plain flour, salt, and water to create the dumpling skirt
Pan-fry dumplings until crispy on the bottom
For the sauce, combine curry block cube, chilli powder, garlic, sesame seeds, hot oil, peanut butter, soy sauce, chilli oil, rice vinegar, sugar, coriander, and warm water
Serve dumplings with curry satay sauce
Optional: Freeze dumplings by sprinkling cornstarch on surface and bottom, place on tray, freeze for 1-2 hours, then transfer to ziplock bag