200g green prawn meat, roughly chopped

100g pork belly, roughly chopped

2 tbsp finely sliced green shallots

2 tbsp finely chopped coriander leaves

1 tbsp finely grated ginger

2 tsp oyster sauce

2 tsp light soy

2 tsp dry sherry/Chinese cooking wine

1 tsp brown sugar

½ tsp sesame oil

24 round gow gee pastry wrappers

cornflour, for dusting

1/3 cup vegetable oil

black vinegar and pickled red chilli, to serve

Combine pork belly mince, green shallots, coriander, ginger, oyster sauce, light soy, sherry, brown sugar and sesame oil together in a food processor, and process until finely chopped.

Add prawn meat and pulse until just combined.

Wet the edge of a gow gee wrapper with a little water. Place 1 teaspoon of the filling in the centre. Fold wrapper in half then press edges together to seal. Toss heavily in corn flour. Repeat with remaining wrappers and filling.

Heat a little of the oil in a large non-stick frying pan over medium heat. Add 8 dumplings at a time in a single layer, then add ½ cup water. Cover for 5 minutes or until most of the water has evaporated.

Remove the lid and cook for 2-3 minutes until dumplings are crisp and golden and a lace pattern has formed in the pan. Invert carefully onto a plate. Repeat with remaining oil and dumplings. Serve with black vinegar, chilli and chilli sauce.