In a medium saucepan, bring 400 ml of water to a rolling boil. Once boiling, dissolve a stock cube in the water, stirring until fully combined.

Add minced garlic and freshly grated ginger to the bubbling broth. Stir in half of the chopped spring onions, along with light and dark soy sauces, Chinese black vinegar, chili oil, sesame oil, and a pinch of black pepper. Bring this mixture to a boil, then reduce the heat and let it simmer for 5 minutes.

Julienne a carrot for sweetness and vibrant color, then set it aside. Wash and chop fresh spinach, and roughly chop coriander leaves. Ensure everything is ready to go.

Stir the julienned carrots into the simmering broth, followed by your frozen gyoza dumplings. Cook them together for about 3-4 minutes.

After the dumplings have cooked through, remove the pot from heat. Taste the broth and adjust the seasoning as needed.

Fold in the fresh spinach and the majority of the coriander leaves into the broth until the spinach wilts.

Ladle the soup into bowls, ensuring each serving gets a generous portion of dumplings, vegetables, and flavorful broth. Top with remaining spring onions and toasted sesame seeds.