Construct the dumplings

Place the dried shiitake mushrooms in a bowl with 2 cups boiled water. Cover and sit for 15 minutes until mushrooms have softened. Using tongs, transfer the mushrooms to a food processor and process until finely chopped. You can also chop the mushrooms with a knife and board. Reserve the mushroom soaking liquid.

Place chopped mushrooms, pork mince, spring onion, ginger, garlic, light soy sauce, sesame oil, salt, white pepper, five spice powder together in a large bowl.

Add 3 tablespoons of the mushroom soaking liquid and mix with a spoon for 1-2 minutes until well combined. The mixture should resemble a thick paste.

Take a wonton wrapper and place a heaped teaspoon of filling into the centre of the wrapper. Resist the temptation to overfill or you will not be able to form a good seal. Fold the wrapper into a triangle, then make 6 pleats to close. Don’t worry about making perfect pleats, they will tighten up during cooking. Place folded wonton on a plate or a chopping board. Repeat until you have 30 wontons (or run out of filling or wrappers).*

* Extra wontons can be placed in a single layer on a board and flash frozen. Once firm, add to a bag or container to freeze for storage. To cook from frozen, simply add 2 minutes to the cooking time.

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Make the soup

In a medium saucepan, place ginger, garlic, chicken stock, mushroom soaking liquid (or water), oyster sauce, light soy sauce, sesame oil, sugar and white pepper into a saucepan. Bring to a boil. Simmer for 5 minutes. Remove and discard the ginger and garlic pieces.

Add wontons to the saucepan. Stir at the beginning to keep wontons from sitting on the bottom. Bring to a simmer. Cook for 6 minutes until wontons are fully cooked.

Cut bok choy into quarters and add to saucepan. Simmer for 2 minutes until bok choy is just cooked.

Divide into two bowls, garnish with sliced spring onion and drizzle with chilli oil.