Andrew McConnell's chicken and prawn siu mai

Step 1

For the filling, pulse chicken, prawn, pork fat, if using, cornflour and 1 tbs salt flakes in a food processor until combined. Transfer to a bowl and stir through chives, soy, sugar and pepper.

Step 2

Line a baking tray with baking paper. Place 1 tbs filling in the centre of a wonton wrapper, then use your thumb and second finger to fold up wonton edges while pressing the base flat, leaving the top open. Place on prepared tray and cover with damp paper towel. Repeat with remaining wonton wrappers and filling. (Dumplings can be made up to 1 day ahead and stored, chilled, covered with damp paper towel and plastic wrap.)

Step 3

Line a steamer basket with baking paper. Using a sharp knife, make holes at regular intervals in paper to allow steam to pass through. In 2-3 batches, place dumplings, 2cm apart, in prepared steamer.

Step 4

Sit steamer over a wok or saucepan of simmering water. Cover and steam dumplings for 8 minutes or until cooked though. Repeat with remaining dumplings.

Step 5

Scatter dumplings with baby coriander and serve with crispy chilli in oil.