Cut off the stems of shiso leaves and slice them thinly.

Remove the vein from the shrimp, wash them, and pat dry with kitchen paper. Chop them roughly with a knife.

Place the filling ingredients (ground chicken, shrimp, shiso leaves, sake, salt, potato starch) into a plastic bag and knead until sticky. Cut off one corner of the bag.

Squeeze the filling onto dumpling wrappers. Wet the edges with water and fold the ends to seal. Repeat for all 12 dumplings.

Heat half of the sesame oil in a frying pan over medium heat. Place the dumplings in the pan and cook until sizzling. Add 3 tbsp of water, cover, and steam for 6 minutes. Remove the lid, add the remaining sesame oil, and cook until golden brown.

Mix soy sauce and vinegar in a bowl to prepare the dipping sauce.