#58 Asian-Style Dumplings and Prawns Soup

Easy to make soup, that is full of deliciousness and light as a summer breeze.

To serve 4

For the dumplings
125 g pork mince
30 g prawns, very finely chopped
6 shitake mushrooms, finely chopped
1 spring onion, finely chopped
1 cm ginger, grated
2 tbsp dark soy sauce
½ eggwhite
1 tsp corn flour
12 Korean-style flour dumpling skins
1 tsp cornflour to seal the dumplings

For the soup:
700 ml chicken stock
10 shitake mushrooms, quartered
12 king prawns
3 spring onions, sliced diagonally

First make the dumplings. Mix all the ingredients, (except the skins and additional teaspoon of corn flour) and allow to marinade in the fridge for ½ hour.
Mix the remaining corn flour with a 1.5 tsp of water, to make a “glue”.
Spread some “glue” around the edge of a dumpling skin. Place a small teaspoon of the filling in the centre and fold to resemble half moon. Make all dumplings this way.
Steam on medium heat for 7-8 minutes. When ready, transfer to a clean plate.
To finish the soup:
Heat the chicken stock and put the mushrooms and prawns in. Cook on high heat for 3-4 minutes.
Serve 3 dumplings in each serving plate, add prawns and mushrooms and top with the stock. Garnish with some sliced spring onion.