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1
Separate stems from caps of the shiitake mushrooms; reserve stems. Finely chop a quarter of the shiitake caps; slice remaining shiitake caps thinly. Coarsely chop white section of green onion. Thinly slice green section; reserve green section in small bowl.
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2
Combine shiitake mushroom stems, white section of green onion, onion, carrot, chopped garlic, sliced ginger, star anise, peppercorns, soy sauce, wine, cilantro roots, sugar and 6 cups water in large saucepan; bring to a boil. Reduce heat to low; simmer, uncovered, for 45 mins. Strain stock through muslin-lined sieve or colander into large heatproof bowl; discard solids. Return stock to same cleaned pan; bring to a boil. Reduce heat to low; simmer, covered.
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3
Meanwhile, separate white stalks and leaves of bok choy. Finely chop half of the white stalks; discard remaining stalks. Combine chopped stalks, finely chopped shiitake mushrooms, grated ginger, crushed garlic, water chestnuts, egg white, breadcrumbs, chopped cilantro and oyster sauce in large bowl.
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4
Make dumplings by placing 1 heaping tsp of mushroom mixture in center of a wonton wrapper; brush around edges with a little water. Fold wrapper in half diagonally; pinch edges together to seal. Repeat with remaining mushroom mixture and wrappers.
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5
Add sliced shiitake and enoki mushrooms to simmering stock; cook, uncovered, for 5 mins. Add dumplings; cook, uncovered, for 5 mins or until dumplings are cooked through. Stir in bok choy leaves.
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6
Divide soup among serving bowls; top with reserved sliced green onion.
