Dumpling Soup AKA 水饺汤

I hope everyone enjoyed their holidays! I did! I had so much fun and good food that I am suffering from a sore throat now. So, no more deep fried/baked food for me! At least, not for a while. 

This is a soup version of Deep Fried Wantons. Equally nice. Add some noodles and vegetables to it and it's a meal on its own. Ingredients and preparation remains pretty much the same except for tiny weeny bit of changes here and there.

Ingredients
1 packet of dumpling skin
300g of minced pork
5 water chestnuts (peeled and finely diced)
20 prawns (small sized)
1/2 stalk of spring onion (finely chopped)
1 egg (beaten)
1 tablespoon of soya sauce
1/2 tablespoon of sesame oil
1/2 teaspoon of pepper
1/2 teaspoon of cornflour
1 chicken stock cube

Preparation
Mix pork, water chestnuts, spring onions and egg together in a bowl.
Season with soya sauce, sesame oil, pepper and cornflour.
Set aside to marinate for at least 30 minutes.
Wrap a prawn together with the marinated ingredients for each dumpling.
Cook the dumplings for 5-10 minutes in a pot of boiling water over medium high heat.
For the broth, add the stock cube to 800ml of water and bring it to a boil in another pot.
Drain and drizzle some cooked oil before ladling soup over the dumplings .

Garnish with spring onions and serve hot.