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For the filling, place ingredients into a large mixing bowl. Mix thoroughly to ensure all the ingredients are fully incorporated.
For the chilli broth, bring the stock to a boil and add chilli oil and vinegar.
To prepare the dumplings, add a heaped teaspoon of filling to each square or round wrapper. Wet the edge of one side of the wrapper with water.
Fold the wrapper to close the dumpling and press down along the edge. (It should look like a pillow.) Pick up the wrapped dumpling and fold the two bottom corners together to make a simple wonton shape.
Line a steamer basket with baking paper. Place dumplings in the steamer, ensuring there’s space between each one (you can cook six or eight at a time, depending on the size of the steamer).
Place the steamer over a pot of water. Bring the water to a boil and steam dumplings for 10 minutes. You can use a normal steamer for this or a deep pan with a lid and a trivet.
To serve, place the dumplings in a bowl and pour over the chilli broth. Garnish with spring onions and coriander leaves.