METHOD

Carefully pulse chilled prawn meat in your food processor (or chop very finely by hand) until you have a textured puree ie it still has some visible bits of prawn meat. Turn out into a bowl and add the rest of the ingredients. Stir to combine. Store in the fridge until ready to use.
Open your packet of wrappers (once open keep them covered with a dampened paper towel at all times as they quickly dry out and become a nightmare to try to fold and pleat). Take a wrapper and moisten the outer edge with a little water which makes them stick together to seal. Place a heaped teaspoonful of mixture onto the middle of your wrapper then gently fold in half bring the sides together and press to seal (simplest).

Once you’ve mastered this, you can try your hand at pleating your dumpling wrappers but as you can see from the above, it’s really easy to achieve gorgeous looking dumplings very easily without the need for complicated folding (leave it to the masters, I say!).
Steam your dumplings for around 10 minutes and serve with soy and chilli oil to dip.