Sauté bok choy, shallots, and scallion whites until softened.
Add garlic and ginger, then cook until fragrant.
Flavor the sauce with soy sauce, vinegar, sugar, and red curry paste.
Add broth and coconut milk, scraping up any flavorful bits from the bottom.
Add frozen dumplings straight into the soup, then cook until tender.
Transfer to serving bowls, then top with a drizzle of chili oil, fresh cilantro, and the reserved scallion greens. Enjoy!