Combine the ground pork, shrimp, mushroom caps, coriander, water chestnuts, rice wine, ginger, soy sauce, 1 teaspoon sesame oil and pepper in a bowl.
Line a baking sheet with parchment paper and lightly dust it with cornstarch. Take 6 of the wrappers and set in a row with one corner facing you. Place a rounded teaspoon of the shrimp filling at the bottom corner of each wrapper. Fold into half.
Boil 1.5 litre of water in a large pot for cooking the dumplings. Discard Water.
Meanwhile, combine the 3 ½ cups low sodium broth with 1 cup of water and in a large saucepan. Add ginger into the broth. Cover and bring it to a boil. Add chye sim and cook until tender-crisp for 1 to 2 minutes.
Season with salt and pepper. Divide the vegetables among 6 soup bowls and drizzle with 1 teaspoon of sesame oil each. Stir soy sauce into the broth. Cover to keep warm.
Add the dumplings to the boiling water and boil over high heat, nudging them with a slotted spoon to prevent them from sticking.
Reduce heat to medium and gently simmer for 2 to 4 minutes until all the dumplings float to the surface.
Serve hot. Garnish with spring onions and red cut chilli.