Prawn & Chive Dumplings

I love ravioli that have a generous filling and ultra-thin (see-through) dough. I recently tried to make them from scratch (meaning the pasta dough part) and it was a total disaster (no pasta machine, and even with the marble rolling pin I could not spread the dough as thin as I wanted). Frustrated but not ready to give up, I decided to use already-made wonton pasta (for dumplings). Thanks to a friend that could source some for me, I could make delicious prawn & chive dumplings!
The filling is made using 150g chopped raw king prawns, 1 egg, lots of chopped chives and a tablespoon of cream. These quantities are perfect for 24 dumplings. Then it is just a matter of  placing a small amount of filing in the middle, folding half and sealing with water. They cook in small batches, 3 minutes from the time they reach the surface of the boiling water. Serve immediately and use olive oil to prevent them to stick together. It is much appreciated to use herb-marinated oil (basil, chilli, lemon grass or whatever moves you). This wonton pastry is remarkably soft and has a silky texture that I love. A must-try!