-
1
Pulse the filling ingredients in a food processor until smooth.
-
2
Set aside.
-
3
In a large pot, simmer the broth ingredients together for 10 minutes to infuse the flavor.
-
4
Shut it off and cover so you can focus on assembling the dumplings.
-
5
Lay a wonton square on a flat surface with one corner facing you.
-
6
Brush the surface with the beaten egg white and drop 2 teaspoons of the pork filling in the center.
-
7
Fold the wonton in half, corner to corner, to form a triangle.
-
8
Press around the filling to knock out any air bubbles; then press the seam together to seal.
-
9
Brush the 2 side points with beaten egg white.
-
10
Place your index finger in the center so you have something to press up against; then fold the 2 sides into the center, slightly overlapping, and press the dough against your finger with your thumb to form a tight seal.
-
11
Lightly dust the filled dumplings with cornstarch to keep them from sticking together and place them on a cookie sheet.
-
12
When these are folded they look like Popes hats.
-
13
When the dumplings are all filled and folded, strain the soup broth to remove the solids.
-
14
Bring the soup to a simmer over medium heat.
-
15
Add the dumplings and boil for 12 minutes.
-
16
Add the bok choy and shiitakes; continue to simmer for 3 minutes, until tender.
-
17
Ladle the soup into each bowl and allow 3 dumplings per person.
-
18
Garnish with green onions and a drizzle of chile oil.
