Make Broth: Heat oil in a large soup pot over medium heat. Once hot, add whites of the green onion, garlic and ginger and cook for 2 minutes. Add soy sauce, rice vinegar, a pinch of sugar, and broth. Bring to a boil, reduce heat and simmer for a few minutes. Season with a little white or black pepper, to taste. Taste and add, salt, only if needed.

Cook dumplings in a separate pot of hot boiling water until they float. Drain.

Add bok choy and half of the chopped green onion to hot broth and cook for 2 minutes, until wilted.

Serve: Place about 8 mini dumplings in each serving bowl. Ladle 2 cups soup into each bowl, over the dumplings. Garnish with cilantro, green onion and a small scoop of chili crisp on top.