Gyoza no pirikara-nabe / mildly spicy hot pot with jiaozi dumplings and kimchi

Shuijiao dumplings taste great when they're hot. Then why not add them to hot pot? And by adding kimchi and salted baby shrimp to chicken stock-kombu kelp broth, the hot pot is similar to Korean jjigae stew. Filling and satisfying yet gentle and light, thanks to all the vegetables cooked together.