For the broth:
1.5 L chicken stock
1 cup shredded chicken
45 ml fish sauce
15 ml sesame oil
4 to 5 g ground black pepper
For the dumplings:
400 g ground pork
75 g grated carrots
20 g chopped spring onions
5 g salt
2 g garlic powder
2 g onion powder
2 g ground black pepper
15 to 20 pcs dumpling wrappers
For garnish:
15g toasted garlic bits
15g chopped spring onions.
Garnish it with toasted garlic and chopped spring onions before serving.