1. Mix pork, ginger, and spring onions (or 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 of water, and a large plate.
3. On the chopping board, scoop teaspoonfuls of the meat mixture onto dumpling wrappers. Dip your finger in the water and seal the wrappers, pleating the edges or leaving them plain. Place the dumplings on a plate.
4. In a large pot, combine chicken stock, ginger, wine, pepper, and 2 cups of water. Bring to a boil, add bok choy, and immediately reduce heat to a low simmer or turn off.
5. In another large pot, bring 1 liter of water to a boil. Boil the dumplings in two batches over high heat for 5-6 minutes, or until they float and are cooked through.

For the Soup

1. Turn off the heat under the soup and add sesame oil. Remove the dumplings with a slotted spoon and place them in a bowl. Top with soup and bok choy and garnish with coriander.
2. Serve immediately with dipping sauce.

Dipping Sauce

1. Mix vinegar, chili soy sauce, and ginger in a small bowl. Reduce chili amount for less heat.