Pork and prawn dumplings in chicken broth

Instructions

1. Line a baking tray with baking paper. Combine pork, prawn, half the shallot, water chestnut, egg white, oyster sauce, wine, oil, sugar and pepper in a bowl.
2. Place 1 wrapper on a clean board. Spoon 1 slightly heaped teaspoon of mince mixture in the centre of wrapper. Brush edges with water and fold into a triangle. Join 2 bottom points together to seal. Place on prepared tray. Repeat with remaining wrappers and mince mixture (see Tip).
3. Place chicken broth and 4 cups of water in a large shallow saucepan over high heat. Bring to the boil. Add dumplings and mushrooms and simmer for 5 minutes or until dumplings are cooked through.
4. Add pak choy and gai lan and cook for 30 seconds or until tender. Divide dumplings and vegetables among bowls. Ladle over broth. Top with chilli, mint and remaining shallot.