1. Mix pork, ginger & spring onions (substitute: bok choy), soy sauce, wine, sesame oil and white pepper in a medium mixing bowl.
2. Set up your dumpling station with a chopping board, a small bowl containing water and a large plate.
3. Work on the chopping board. Using a teaspoon, scoop large teaspoonfuls of the meat mixture and place it onto the middle of a dumpling wrapper. Dip your finger into the water bowl and trace it around the edges before folding them over and pressing the wrapper firmly around the meat, sealing it in. You can fold the edges in a pleat style or leave them as is. Place the completed dumping on the plate and then repeat with the remaining dumpling wrappers and mixture.
4. Find two large pots. In one pot add the chicken stock, ginger, wine, pepper and 2 cups water and bring to the boil. Drop in bok choy and then reduce heat immediately to a low simmer or turn off (if the dumplings aren’t quite ready). In the other pot add a litre of water and bring to the boil. Boil the dumplings, in two batches, over a high heat for approximately 5-6 minutes or until all dumplings are floating at the top and are cooked through.
5. To serve, turn off heat under soup and add sesame oil. Remove dumplings from their cooking water with a slotted spoon and place in a bowl. Top with soup and bok choy and garnish with coriander.
6. Serve immediately with dipping sauce.

Dipping Sauce

1. To make the dipping sauce, mix vinegar, chilli soy and ginger in a small bowl. This makes quite a hot dipping sauce so if you like less heat reduce the amount of chilli.