Assemble the dumplings – Add the pork, Shaoxing wine (if using), tamari or all-purpose soy sauce, ginger, spring onion and salt to a large bowl. Use your hands to combine the ingredients.

Lay the wonton wrappers on a flat surface, 5–8 at a time. Take 1 heaped teaspoon of the filling and place it on one half of each wonton wrapper. Brush the outer edge of the wrapper with water, then fold the wonton wrapper in half to enclose the filling, pressing to seal.

Place the prepared wontons on a plate, covering them with a damp tea towel (dish towel) as you work, to stop them from drying out.

Start the soup – Add the chicken stock, Shaoxing wine and sesame oil to a large pot. Bring to the boil over high heat.

Add the dumplings – Add the wontons and cook for 4 minutes, until they rise to the surface. Remove using a slotted spoon. Ladle the wontons straight into serving bowls with some of the broth. Set aside.

Add the noodles and veggies – Add the noodles to the pot. Cook for 1 minute until they are just pliable. Add the Chinese broccoli stalks to the pot, cook for 1 minute, or until the noodles are cooked through. Add the Chinese broccoli leaves and cook for a further 30 seconds until they are just wilted. Serve with the wontons, topped with additional broth.

Serve – Serve drizzled with chilli oil (if using), as well as extra tamari or all-purpose soy sauce, sesame oil and spring onion.