Chicken and corn dumpling soup

1.In a large bowl, combine mince, corn, chives, coriander root, chilli and soy. Mix well.

2.Place heaped teaspoons of mixture in centre of each wrapper. Brush edges with egg. Fold wrappers in half to make semi-circles, pressing edges to seal. Join two corners together, pinching to make a round shape.

3.In a large saucepan, combine stock, mushrooms, sauces and oil. Bring to the boil.

4.Working in two batches of 10, cook dumplings in simmering broth for 4-5 minutes each batch until tender and floating. Freeze remaining dumplings.

5.Divide dumplings and broccoli between four soup bowls. Pour hot broth over the top and serve sprinkled with fried shallots.