Cut the napa cabbage in half lengthwise, then slice into 1 1/4-inch (3 cm) wide pieces.

Remove the stems from the shiitake mushrooms and slice them into 1/4-inch (7–8 mm) thick pieces.

Slice the carrot into very thin 1/25-inch (1 mm) rounds.

Slice the green onion into very thin 1/25-inch (1 mm) pieces.

Add all the cut vegetables except the green onion to a pot.

Pour the water into the pot and bring to a boil.

Cover the pot loosely with a lid and cook over medium heat for 5 minutes.

After 5 minutes, reduce to low heat, add the chicken bouillon granules, and stir to dissolve.

Add the frozen dumplings and cook over low to medium heat for 5 minutes, following the package instructions.

After 5 minutes, add the green onion and sesame oil. When the green onion softens, it's ready.

Serve in bowls and sprinkle with black pepper to finish!

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