Slice the broccolini stems lengthwise to allow them to cook faster. Cut the bok choy into quarters and rinse thoroughly to remove any dirt. Set the vegetables aside. prep

Heat the vegetable oil in a large pan or wok over medium heat. Add the green curry paste and sauté for 1 minute until it becomes fragrant. prep

Pour in the coconut milk and 4 cups of water into the pan. Add the chicken stock cubes and kaffir lime leaves, then bring everything to a gentle boil. mix

Bring a separate saucepan of water to a boil. Add the frozen dumplings and cook according to package instructions. Add the broccolini and bok choy during the last 2 minutes of cooking. Simmer until the dumplings are cooked through and the vegetables are tender. Use tongs to transfer the vegetables to serving bowls, then use a slotted spoon to add the dumplings. prep

Taste the broth and adjust seasoning with fish sauce, adding more or less depending on your preference. finish

Ladle the broth over the dumplings and vegetables in the bowls. Top with fried shallots, chopped coriander, chilli crisp oil, and finely sliced kaffir lime leaves. Serve with lime wedges if desired. assemble