Chicken Dumpling and Corn Soup

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1 packet Golden Wok Thai chicken dumplings – pan fried according to packet instructions
500ml chicken stock
1 can (420g) creamed corn
3cm ginger, grated
2 garlic cloves, minced
1 tablespoon light soy sauce
1 tablespoon Shaoxing wine (Chinese cooking wine)
1 tablespoon cornflour, mixed with 2 tablespoon of water into a slurry
1 egg, beaten
Salt and white pepper to taste
Garnish
2 stems of spring onion, thinly sliced
2 cm ginger, julienned

To make the Dumplings: Add in 1 tablespoon of vegetable oil in a pan and add in the dumplings, Fry for 2 mins on each side. Add in 1 tablespoon of water and cover with a lid allowing the dumplings to steam for a further 5 mins.
And the Soup: Place a saucepan over high heat and add in the stock, creamed corn, ginger, garlic, soy and Shaoxing wine. Stir and bring the mixture to a boil.
Season with White pepper and salt to taste ( a good pinch of each)
When the mixture has come to a boil, add in the cornflour mixture and allow to thicken.
Add in the beaten egg and whisk to resemble ribbons in the soup. Set aside.
Serve the soup with the dumplings and garnish with some spring onions and ginger.