Steamed dumplings

Ingredients (serves 2):
10 FairPrice dumplings
1 litre chicken stock (use stock cube or canned chicken stock)
1 tbsp wolfberries, soaked
2 small carrots, peeled and sliced
4 pieces Chinese cabbage, cut into squares
1 cup shimeji mushrooms (or button mushrooms)
Spring onions, chopped

Method:
1. Steam dumplings for 5 minutes. Meanwhile, bring the chicken stock to a boil. Add wolfberries and boil for 5 more minutes.
2. Add carrots, boil for 5 minutes, then add cabbage and mushrooms. Lower heat and simmer for 2 minutes.
3. Add dumplings into the soup and simmer for 1 minute. Garnish dumpling soup with spring onions and serve hot.

Tips:
Other ways to prepare these dumplings.

You can steam them for 5 to 8 minutes, and serve them with vinegar and shredded ginger or finely chopped garlic.

Alternatively, pan-fry the dumplings for 3 to 4 minutes, and pour 2 tbsp of water around them, cover the pan and cook for another minute.

For a tasty party snack, deep fry the dumplings until golden brown, drain and serve hot.

Recipe source: Today newspaper (23 Nov 2006)