Start by making the dumplings. Place all the dumpling ingredients in a bowl and combine thoroughly using your hands. Take a small amount of the pork mixture and roll into a dumpling around the size of a golf ball. Set aside and repeat with the remaining mixture.
To make the soup, warm the chicken stock in a saucepan and add the ginger, garlic and simmer for 10 minutes.
Using a slotted spoon start to add the dumplings one-by-one.
Finally add the spring onion, Chinese leaf lettuce, coriander, tamari and stir. Bring to the boil again and turn down to a simmer for a further 8-10 minutes or until the dumplings are cooked through. Serve immediately.