Marinate minced chicken with seasoning ingredients (B) and set aside.
Put chopped prawns and fish into a mixing bowl and stir in seasoning (A).
In a large mixing bowl put in all the seasoned meat and mix in chilli, mushrooms and water chestnuts.
Stir to combine the ingredients thoroughly. Add the spring onions and coriander to mix.
To make the steamed dumplings: Hold one piece of round wonton wrapper in the palm of your hand. Place on it about 1½ teaspoons of the filling.
Fold and pleat into a flower-like shape, pressing to secure. Continue with remaining wonton wrappers.
Arrange dumplings on greased bamboo baskets and steam over rapid boiling water for 8-10 minutes or until cooked. Serve with dipping sauce.
To make the deep-fried dumplings: Put 1½ teaspoons filling in the centre of a square wonton wrapper. Fold in half and pinch edges together. Continue with remaining wonton wrappers. Brush the dumplings with egg white and sprinkle with some sesame seeds.
Heat enough oil and deep-fry dumplings in batches until golden. Drain from oil and serve with dipping sauce.