Century Egg Pork Dumpling

I was at a steamboat restaurant in Manjalara lately and this caught my attention on the menu, century egg dumpling. So I decided to give it a try and I was disappointed, it was a huge wedge of century egg wrapped in sui kow and they weren't even sealed, that they started opening up while cooking. However, it left me thinking that pairing century egg with sui kow would work. So i decided to give it a try.

Ingredients 
Sui kow skin

Filling:
300gm pork mince
1 tspn corn flour
4 tbspn carrot, chopped
1 tbspn chinese parsley, chopped
1 tbspn soy sauce
1 tbspn sesame oil
1 Century egg (duck), roughly chopped
Salt
Pepper

1) Mix everything together in a bowl except for the century egg stir the mixture in a circular motion until it forms into a sticky paste.
2) Roughly fold in the chopped century egg. The century egg is added last so that you get chunks of creamy yolk instead of having them all mashed up in the mixture.
3) Take 1/2 a tablespoon of filling and place them in the centre of the sui kow skin.
4) Wet the edges filling with water and fold the skin in half pressing all the air out while sealing.
5) Bring a pot of chicken stock to boil and gently place the dumplings in, moving them around in the pot a little to prevent them from sticking together, then lower the heat down