Place the chicken thighs in a food processor and pulse until you get a fairly smooth consistency. Transfer to a bowl.
250 g chicken thighs
Mince the shrimp with a knife until chunky but kind of like a paste. You can also just add to the food processor, but I prefer the chunky texture. Add to the bowl with the chicken.
250 g raw shrimp
Add the chicken to a bowl, along with the rest of the ingredients (except for the wrappers of course).
5 garlic cloves, 1 tablespoon ginger, 1 teaspoon cornstarch, 3 tablespoon cold water, 1 ½ tablespoon soy sauce, 1 tablespoon oyster sauce, ¼ teaspoon cumin powder, ½ - ¾ teaspoon salt, ¼ teaspoon ground black pepper, ⅛ teaspoon MSG, 2 tablespoon cilantro
Mix together in one direction with a spoon or chopsticks until the mixture is sticky and uniform.
To taste test the filling for seasonings, take a teaspoon of the filling and microwave it for 10-15 seconds until cooked through. Give it a taste and adjust accordingly.
Place about a tablespoon of the filling in the centre of a wrapper and wet the edges of one side with water. Pinch it closed in the center and pleat inwards until you get to the end. Repeat until the filling is used up.
To freeze and store for later: place dumplings on a tray and freeze for 30 minutes to an hour until the exterior is frozen. Transfer to a freezer safe bag.
To cook: heat up a pan with about one tablespoon of oil on medium high heat and place the dumplings flat side down. Once the bottom is lightly golden, pour in enough hot water to cover the bottom of the pan. Place a lid on top and reduce the heat to medium low. Cook until the water cooks off and the dumpling wrapper is translucent and shiny.
Take off the lid and turn the heat up to brown and crisp up the bottoms.
Remove and serve with your favourite dipping sauce!
