For the dumpling filling: Finely chop the lean pork, napa cabbage leaf, and half of the carrot. Mix well with black pepper and salt. Fill and fold the dumplings until all the filling is used.

Add a little cooking oil to a pot. Sauté the white part of the scallions with the fresh shiitake mushrooms until fragrant. Once the mushrooms are aromatic, add cold water—enough to cover all the dumplings—and bring to a boil.

When the water boils, add the dumplings and the remaining carrot (sliced). Cook for about 5 minutes. Season with bouillon powder, salt, and sugar to taste.

Ladle into a bowl, top with cilantro, and serve hot.