Add the chicken thighs, shrimp, ginger, chives, soy sauce, garlic and sesame oil into a processor and blitz on a low speed.
After about 25 – 30 seconds the mixture should be lovely and combined. You want to retain a little body to the mixture so don’t overdo it.
Lay the dumpling wrappers out in formation and scoop and small spoon of the mixture into the centre of each wrapper.
Pour a little water into a dish and dunk a finger. Using your wet finger, dampen the edge of the wrappers. Ony do a few at a time until you become faster.
Carefully fold the edges of the wrapper together so they look like a small bag and give a slight twist to hold the top together.
Repeat with filling, dampening and folding and twisting until all of the mixture has been used up.
Cooking. I use two large frying pans for cooking this quantity of dumplings.
When ready, place a large frying pan over a medium heat and add the vegetable oil.
Once heated, add the dumplings and cook until the bottoms are crisp and a lovely golden-brown colour. This should take about 3 minutes.
When brown, add sufficient water to cover about halfway up of the dumplings and then cover with a lid. This will steam the remainder of the dumpling and give it a superb delicateness.
Check after a few minutes to make sure there is still water in the pan. After about 5 minutes, the water should have been absorbed and the dumplings can be removed from the heat. Serve immediately hot with dipping sauce for an amazing dish.