In a medium saucepan, bring 4 cups of water to a boil. Once boiling, dissolve the stock cube in the water, stirring until fully mixed.

Stir in the grated garlic and ginger, along with half of the chopped spring onions. Incorporate the light soy sauce, dark soy sauce, Chinese black vinegar, and chilli oil with a drizzle of sesame oil and a pinch of black pepper. Bring this mixture to a boil before reducing the heat to low and letting it simmer for about 5 minutes.

Add the julienned carrot along with the frozen gyoza dumplings to the simmering broth. Allow the soup to continue simmering according to the dumpling package instructions, usually about 3-4 minutes.

Once the dumplings are cooked, taste the broth and adjust seasoning if needed. Stir in the spinach and most of the coriander, allowing it to wilt gently.

Ladle the soup into bowls, ensuring each bowl has an even mix of dumplings and vegetables. Garnish with reserved spring onions, remaining coriander, and toasted sesame seeds. Serve piping hot.