Gather all your ingredients. Slice scallions and peel the ginger root.

In a 3-quart saucepan, combine the chicken stock, ginger root, Shao Hsing wine, soy sauce, and scallions.

Bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to low and let the soup simmer for 10 minutes to allow the flavors to meld.

Adjust seasoning with salt and pepper to taste.

Add frozen dumplings to the simmering soup and return to a boil.

Reduce heat and cook the dumplings for 5 minutes, or until they are fully cooked and float to the surface.

Divide soup into serving bowls and drizzle hoisin sauce over the dumplings for extra flavor.

Garnish with additional sliced scallions before serving.