shrimps. Rub with salt. Wipe dry and cut into cubes. Dice lean pork
and then mince. Shred bamboo shoots and mushrooms. Put all
ingredients into the big bowl. Add diced fat pork, grated halibut
and seasoning. Stir well to form filling. Put a
suitable amount of filling in the center of wrappers. Fold up. Brush
the edges with water. Press together firmly. Bring
water to the boil. Put in dumplings. Cook until they float on the
surface. Dish up. Bring stock to the boil. Pour on top of dumplings.
Fry egg over low heat and put in the center of plate. Garnish with
Chinese parsley. Serve.