Combine the mince, prawns, mushrooms, spring onions, rocket and snow pea sprouts. Stir in the eggs, soy sauce, wine, sesame oil and salt to taste.
Spoon a little of the filling into the centre of each dumpling wrapper and press the edges together to seal.
Heat a little oil in a frypan over medium heat. Arrange the dumplings in the pan neatly and fry for 2 minutes. Pour in enough water to reach just half the height of the dumplings. Cover with a lid and cook over low heat for 5 minutes. When the water has almost evaporated, remove the lid and cook over medium heat until the bottom of the dumplings are crispy. Cover the pan with a large plate, flip the pan over, and serve.