In a pan, heat 1 tsp oil. Add the shredded cabbage and carrots. Add some salt and cook them off until the raw smell is gone. Keep aside to cool.
Knead the all purpose flour with 1 tsp oil and warm water to a elastic dough. Keep aside for 30 minutes to rest.
Keep water to boil in a steamer.
Make small balls from the dough [about 12-13]. Roll them to very thin disc. Place some shredded cabbage and carrot filling in the center and fold it in half. Seal the edges properly [use water if needed]. Now place a finger towards the filling side and fold the edges around your finger to make a tortellini shape. [Image: enchantedmommy.com]
Steam the dumplings for 7-10 min and remove.
In a large pan, heat 1 tsp oil and add the boiled corn, carrot batons and capsicum. Let them sweat for few minutes. Add the stock and let it come to a gentle simmer. Add the dumplings and let them swim merrily for 10-12 min.