Bring a large pot of water to a boil for the dumplings. Cut the bok choy into lengths, keeping the leaves and stems separate, then halve any thick stems lengthwise. Peel the carrot and courgette into ribbons using a vegetable peeler. Thinly slice the spring onion at an angle. Roughly chop the coriander leaves, discarding the stems.

Put the sesame oil, rice wine vinegar, soy sauce and honey in a small bowl and whisk to combine.

Meanwhile, heat oil in a medium frypan over high heat. Stir-fry the bok choy stems for 1 min, or until they soften. Add the carrot and stir-fry for 1 min. Add the courgette and bok choy leaves and stir-fry for 1 min or until the vegetables are tender but still crisp. Remove from the heat and stir in the spring onion.

Divide the stir-fried vegetables and dumplings between plates. Drizzle with the dressing and sprinkle with the sesame seeds and coriander to serve.