Dumpling in Ikan Billis (Anchovies) Soup

I enjoy making dumplings and making your own dumplings has its benefits. For example, you can choose what type of ingredients you would like to have and what not to. For myself, I prefer to have some mushrooms and prawns as part of my ingredients as it enhances the texture and the flavor of my dumplings!! And besides putting water chestnuts to for the crunchy feel, I like to add in carrots as well because carrots are healthy stuff!

carrots, water-chestnuts and mushrooms

Ingredients: (22 dumplings)
Dumpling Skin
1 Skinless Breast Meat / Minced Meat (Pork or Chicken)
12 Prawns (De-shell, de-vein and cut into small pieces)
Half Carrot (Cubed)
4 Water Chestnuts (Cubed)
3 pieces of medium sized Mushrooms

this dumpling skin wasn't really good

Seasoning:
4 tsp Oyster Sauce
Salt & Pepper
1 Egg White
Corn Starch

Ikan Billis (Anchovies) soup:
Fried anchovies
2 stalks of Cai Xin
1 bowls of water (approx. 500ml) 

Garnishing:
Green Onions / Coriander leaves
Fried onions and garlic

Directions:

Making the dumpling:
Mash the chicken breast using the back of your cleaver till the meat turn soft (you can skip this step if you are using minced meat but a friend once told me that minced meat are not healthy as the meat use are not fresh and you have no idea which part of the meat were used to mince it)

Mix all the ingredients into a bowl
Add in seasoning and mix the ingredients evenly
Scoop a small amount (roughly 11/2 tsp) of the mixture on a dumpling skin
Wrap the dumpling by applying a thin layer of egg york on the edge of the dumpling skin in order for the skin to stick against each other
Continue to do so until you either run out of dumpling skin or meat

Boiling of soup:

Bring a pot of water (approx. 500ml) to boil

avoid putting too much filling

Pour in a handful of fried ikan billis
Let it simmer in low heat for 20 minutes
Add a pinch of salt
Add in 5~7 dumplings
Add in Cai Xin
Close the the wok with a lid and let the dumpling cook for 7 minutes
Once you notice that the dumplings are floating, it's a sign that the dumplings are cooked!!
Dish out into a bowl
Garnish the soup with some coriander, fried onions and garlic
Serve!!

The meat of my dumpling was not tender and fragrant enough and that is probably because I didn't a good job pounding the breast meat and marinating it. Even so, I still thoroughly enjoyed the dumplings and wished you are able to share it with me. =)