Egg dumplings in cabbage stew

                                       Egg dumplings in cabbage stew     

Ingredients;

1. Half a bowl of minced meat ( pork or chicken)
2. Half a bowl of de shelled prawns ( minced )
3. 5 pieces of water chestnuts (de skinned and chopped into fine cubes )
4. 2 or 3 mushrooms ( soaked and chopped into fine cubes )
5. I onion (chopped into fine cutes )
6. 1 egg
7. Seasoning 
8. 1 tbsp Corn flour                    
9. * 3 big eggs ( beaten , add a pinch of salt ) -For the dumpling skin

 (For the stew )
Beijing cabbage (washed and cut into 2 inch length
3 or 4 mushrooms ( soaked and cut into bite size )
Spring onion ( cut into 1 inch length )
Carrot ( Sliced )
4 clove of garlic (chopped )

MIx items  1 to 8  thoroughly  in a bowl.
Press and throw the mixture against the side of bowl 3 or 4 times .
Shape the mixtures into big ping pong ball size, leave a side.
Pour in a tbsp of oil into the heated wok.
Pour in a big soup spoon of * beaten egg into the hot oil.
Place a " ping pong ball " mixture on the side of egg , flip the egg to cover the ping pong ball .  An egg dumpling is done. Scope out the dumpling, repeat with the remaining beaten egg and mixtures to make more dumplings.
Stir fry garlic, when fragrant add carrot  mushroom and Beijing cabbage, add stock , let it simmers for 10 to 15 mins.  Add the dumplings. Simmer for  5 mins.  Garnish with spring onion.