Salt and squeeze the cabbage

• Finely chop the Chinese cabbage and salt it generously.
• Leave it to rest so it releases its water, then squeeze out all the moisture with your hands.

Make the filling

• In a bowl, combine the minced pork, chopped shiitake mushrooms and squeezed cabbage.
• Season with dark soy sauce, soy sauce, pepper, chicken bouillon and Chinese cooking wine.
• Mix well, then finish with the sesame oil and mix again until sticky.

Fill the dumplings

• Place a spoonful of filling in the centre of each dumpling wrapper.
• Wet the edges and fold, pinching firmly to seal.
• Keep the finished dumplings covered so they don't dry out.

Cook the dumplings

• Bring a large pot of water to a boil and cook the dumplings in batches until they float and the filling is cooked through.
• Lift them out and keep the cooking liquid for the broth.

Build the spicy broth

• In each bowl, mix soy sauce and Chinese black vinegar in a 2:1 ratio.
• Add a spoonful of chilli oil.
• Pour over the hot dumpling cooking liquid and stir.

Serve

• Place the dumplings in the bowls of spicy broth.
• Top with sliced spring onion and sesame seeds.