This is delicious and really has a feel good factor to it. I have given the recipe for the wontons but honestly if you want a quick easy meal feel free to buy frozen gyoza.

Ingredients
20 dumplings ready made gyoza 
500ml chicken stock 
300ml master stock (if you don’t have master stock then increase the chicken stock to 700ml but make it only with just 1 stock pot/stock cube and add 3 tbsp soy sauce, 1 tbsp shoaxing rice wine, 1 star anise and 2 cloves) 
1 tbsp oyster sauce 
1 tbsp hoisin sauce 1 tbsp honey 
½ - 2 tsp chiu chow chilli oil depending on how spicy you like it 

Dumplings
1 tsp finely chopped or grated garlic 
1 tsp finely chopped or grated ginger  
1 spring onion 
3 shitake mushrooms (if dried, rehydrate for 15 mins in boiling water first), cut into small dice 
1 small pak choy or 2 Chinese leaves or cabbage, shredded 
150g raw tiger prawns, cut in very small pieces 
100g water chestnuts, cut into small dice 
½ tsp ground white pepper 
½ tsp Chinese five spice 
1 tbsp light soy sauce 
2 tsp sesame oil 
20 wonton wrappers (shop bought) 

Equipment Needed 
Steamer 
Greaseproof paper 

Method
If you are making the wontons then put all of the ingredients except for the wrappers into a bowl and properly mix. 

Get a small bowl of cold water.  Get a large plate or tray or glass chopping board and put a tsp of oil on it and with your hands rub it all over.  This is for the wontons to sit on without them sticking to the plate. 

Take 1 wrapper and put 1 tsp of the mix in the middle.  Dip your finger in the water and run around each of the 4 sides.  You now need to make a triangle by taking one corner and put it to the other and press the sides together to seal.  Dip your finger in the water and dampen the right hand corner at the front.  Now take the left and right corners and join together, putting the right corner on the top of the left corner, it should look a bit like a boat.    The first few may look a bit rough but stick with it and you will get there.  Put on your oiled plate and cover with a tea towel or piece of cling film.  Repeat with the remaining wrappers until all are used up. 

In a pan put all of the broth ingredients and heat over a medium heat.  If at any point it starts to boil, just reduce the heat.  Put on water to boil for the steaming of the dumplings. 

Cut smallish pieces of greaseproof paper to put the dumplings on individually.  Put into the steamer on the greaseproof paper and steam for 8 minutes.  I use a bamboo steamer as it has a couple of layers which makes it easier to steam all at once.  If they won’t all fit, just make in batches. 

Check the seasoning and spiciness of the broth and adjust if necessary with salt, sugar and chiu chow. 

Place your dumplings into your bowl and put a ladleful of hot broth.

- An adaptation from Jeremy Pang's ‘Chinese Unchopped’