In a large mixing bowl, combine 300g of all-purpose flour with 175ml of warm water. Mix until a shaggy dough forms, then knead for about 8-10 minutes on a floured surface until smooth and elastic. Cover with a damp towel and let it rest for 30 minutes.

In a separate bowl, finely chop 200g of raw prawns and 200g of chicken breast. Add 1 tablespoon of minced ginger, 3 minced garlic cloves, and 2 finely sliced spring onions. Drizzle in 2 tablespoons of sesame oil and 3 tablespoons of light soy sauce. Mix until well combined.

Divide the rested dough into 25-30 pieces. Roll each piece into a ball, then flatten into a 3-inch circular wrapper, keeping them covered with a damp towel.

Place about 1 tablespoon of filling in the center of each wrapper, fold and seal the edges, creating a nice pleated design.

Heat oil in a steamer over medium heat, arrange dumplings in a single layer, add ½ cup of water, cover and steam for 8-10 minutes.

In a bowl, mix 3 tablespoons of tahini sauce, 1 tablespoon of sugar, juice of 1 lime, 1 tablespoon of garlic granules, and 3 tablespoons of water. Stir until smooth, adjusting with more water as desired.

Serve with the sauce poured on a large plate and arrange dumplings on top, drizzling with chili oil and garnishing with chopped coriander.