DIM SUM Dumplings

In a bowl, mix the minced pork and finely chopped prawns.

Add 3 tablespoons of soy sauce, 2 tablespoons of fish sauce, 1 tablespoon of Chinkiang vinegar, 2 minced garlic cloves, grated ginger, finely chopped spring onion, and a pinch of pepper. Mix everything thoroughly to combine the flavours.

Place a teaspoon of the meat filling in the centre of each gyoza wrapper. Lightly moisten the edges of the wrapper with water, fold in half, and create decorative pleats to seal the dumpling tightly.