In a large bowl, combine the ground chicken, chopped spring onions, finely chopped shiitake mushrooms, minced garlic, minced ginger, light soy sauce, rice wine vinegar, sesame oil, sugar, ground black pepper, and MSG. Mix until well combined and has a silky texture.

Take a heatproof dish measuring approximately 7'x9' and 3' deep, and start by spreading down a layer of the meat mixture (about a third) evenly across the bottom.

Layer 9 dumpling wrappers on top with minimal overlap, just like you would with pasta sheets in a traditional lasagna. Spread another layer of meat filling over the wrappers, then add another layer of dumpling wrappers, followed by yet another layer of meat filling. Finish with a final layer of dumpling wrappers.

Gently pour the 75ml of water over everything, ensuring the wrappers are moist.

Place your heatproof dish in a steaming basket, sitting atop a pot with 2-3 inches of water in it, and cover with a lid. Steam on high heat for 17 minutes.

While waiting, make your sauce by combining the tahini, sugar, soy sauce, lime juice, sesame oil, and minced garlic in a bowl. Stir until well mixed.

Once the timer goes off, check for the wrappers; they should be wrinkly and dimpled. Carefully remove from the steamer (avoid burning yourself!). Drizzle over the tahini dressing, add chilli oil, sprinkle chives, and finish with sesame seeds.