Ask the Butcher with Dan Klink - Chicken & Prawn Dumplings

This may be a little time-consuming but it’s well worth the trouble.

500g chicken mince


1. Cut tails off prawns and throw in blender. Finely dice ginger, garlic, chili and red onion add sesame oil, fish sauce, soy sauce and lemon juice to blender till it makes a thick paste.

2. In a bowl mix together the prawn paste and chicken mince and finely diced spring onion.

3. Lay dumpling pastry out on the bench and put filling in the centre, fold in half and push firm on all edges.

4. Now you can either steam or fry until ready.