Nope, it's not wonton or siomai soup. What I made were really dumplings, used the circular wrappers pa nga e, which I planned to cook gyoza style (commonly known here as pot-stickers). But it was raining that day and I could sense that my husband would more likely appreciate to have some hot soup. So what else is there to do but make soup of the dumplings
Dumpling and Shrimp Soup 
Filling for the Dumpling:
ground pork
shrimps, chopped
carrots grated
green onion, chopped
a few leaves of kinchay, chopped
1 egg
soy sauce
salt
pepper
As usual I didn't measure the ingredients again but when in doubt fry small portions of the mixture to test and adjust the taste. Place filling on half of the wrapper and fold to cover, it should look like half-moons or empanada like in shape. Seal with water or egg-wash (mixture of beaten egg with a little water.
Boil 2 cups of chicken stock and 2 cups water in a pot. When the water is boiling add the dumplings. Let boil for 5 min. more then add pieces of shrimps and sliced carrots. Lastly, add the chinese cabbage and season with salt and pepper. Serve hot with green onion.
ground pork
shrimps, chopped
carrots grated
green onion, chopped
a few leaves of kinchay, chopped
1 egg
soy sauce
salt
pepper
As usual I didn't measure the ingredients again but when in doubt fry small portions of the mixture to test and adjust the taste. Place filling on half of the wrapper and fold to cover, it should look like half-moons or empanada like in shape. Seal with water or egg-wash (mixture of beaten egg with a little water.
Boil 2 cups of chicken stock and 2 cups water in a pot. When the water is boiling add the dumplings. Let boil for 5 min. more then add pieces of shrimps and sliced carrots. Lastly, add the chinese cabbage and season with salt and pepper. Serve hot with green onion.
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