Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

To prepare the soup base, finely mince the ginger and set aside. Measure out chicken stock, soy sauce, dried shrimp and sesame oil and bring to a boil. Let simmer gently for 20 minutes to infuse ginger and shrimp flavour into the stock which you work on the rest of the soup.

Measure out ground pork and put it into a bowl.

Finely slice green onions, and mince ginger and add it into the pork.

Measure soy sauce, Shaoxing wine, sesame oil, salt, pepper, and cornstarch into the bowl.

Finely chop the shrimp and add it into the bowl. Mix together well with a wooden spoon.

To fill the wontons, add about 2 teaspoons of meat to the center of the filling. Pinch the edges together in a pouch, making sure it is tightly sealed. Repeat with the rest of the filling and dumpling wrappers.

Prepare the garnishes; thinly slice green onions. Thinly slice the bok choy and set aside.

Measure out the chili oil, white pepper, sesame oil and black vinegar.

To cook the soup, add the bok choy to the broth and let cook 3 – 4 minutes until softened.

Add the dumplings and cook for 5 – 6 minutes until the dumplings are cooked through. Add the chili oil, white pepper, sesame oil, black vinegar, and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt to taste. Serve immediately.