1/4head of cabbagefinely chopped (for vegetarian option in lieu of pork)
2cloves of garlicminced
2teaspoonsred curry paste
1/2cupwhite miso paste
20mushroomssliced if large
5bok choysliced in half
To make the Dumplings:
In a medium bowl, combine the ground meat, spinach, garlic, green onions, soy sauce and curry paste. Mix until evenly combined.
Working with 1 wonton wrapper at a time, place about a teaspoon of filling in the center of the wrapper. Brush the edges of the wrapper with water and then fold the wrapper in half (into a triangle) and seal around the filling trying to remove any air bubbles. Now fold the bottom corners together so they overlap. Place on tray and repeat.
To make the soup:
In a large soup pot, over high heat combine the water, miso, ginger and mushrooms and bring to a boil.
Uncover, increase the heat to high, add the dumplings and cook until the dumplings float and are cooked through in the middle. Remove from the heat and stir in the green onions, bok choy and bamboo shoots.
Evenly distribute dumplings into a soup bowl and then ladle the broth over top. Serve immediately (but not too hot!)