Prep Time : 0:35 | Cook Time : 0:20 | Total Time : 0:55 | Serving : 30 person.

Ingredients

• 250g green prawn meat

• 250g chicken mince

• 4 spring onions, thinly sliced

• 2 tablespoons grated ginger

• 3 teaspoons sesame oil

• 3 teaspoons light soy sauce

• 1/4 teaspoon sugar

• 1 teaspoon cornflour

• 30 egg wonton wrappers (see note)

Black vinegar sauce

• 1/2 cup (125ml) Chinese black (Chinkiang) vinegar (see note)

• 2 tablespoons peanut oil

• 1/4 cup chopped coriander

• 1 long red chilli, deseeded, finely chopped

• 1 tablespoon grated ginger

• 1 teaspoon soy sauce

Method

• Step 1

  Place prawns, chicken, spring onion, ginger, sesame oil, soy, sugar and cornflour in a food processor. Pulse until mixture comes together. Place 1 teaspoon of filling in the centre of each wonton wrapper, brush edges with a little water, then fold over into a triangle, pressing edges together to form a dumpling. Lay dumplings in a single layer on baking paper as you work. Line a steamer with baking paper and place over a pan of boiling water. Steam dumplings, in batches, for 5 minutes or until filling is cooked and wrappers tender.

• Step 2

  For the black vinegar sauce, place all the ingredients in a jar and shake well.

• Step 3

  Serve the hot dumplings drizzled with the black vinegar sauce.