Cut the tops off the capsicums and remove the seeds. Blanch the capsicums in boiling water for 1 minute; rinse and drain. Gently squeeze the water out of each capsicum then finely chop them.
Place the pork mince in a bowl, add soy sauce, Szechuan pepper, salt and cooking wine. Mix. Stir in a little water so that the mixture is sticky.
Stir in the prawns, corn, capsicums, spring onions, ginger, vegetable oil and sesame oil.
Place a spoonful of mixture in the centre of each wrapper and pinch the edges to seal.
Bring a large pot of water to the boil and add the dumplings while stirring gently. When it returns to the boil, a a cup of cold water and return it to the boil again. When the dumplings are bulging and floating, remove and serve.
You may also steam the dumplings in a bamboo steamer.