Prepare bok choy by separating white and green portions.

Boil white bok choy for 1 minute, then add green portions until wilted.

Drain, rinse, and squeeze dry the bok choy.

Finely chop the bok choy and transfer to a medium bowl.

In the bowl, combine ground pork, soy sauce (1 tbsp), oyster sauce, ginger, honey, chili flakes, and sesame oil (1 tsp).

Mix the ingredients thoroughly.

Arrange wonton wrappers on a work surface.

Place 1 rounded teaspoon of pork mixture onto each wrapper.

Moisten the edges of the wrappers.

Fold the wrappers over to form half moons.

Press the edges to seal the dumplings.

Bring the tips of each dumpling together and pinch to form a bundle.

Repeat with remaining wrappers and filling.

In a medium saucepan, bring chicken broth, water (1 cup), and soy sauce (3 tbsp) to a boil.

Cover and remove from heat.

In a large pot of boiling water, cook the dumplings, stirring occasionally, until tender (about 5 minutes).

Transfer the cooked dumplings to serving bowls.

Add snow peas to the broth and cook for 1 minute.

Ladle the broth and snow peas over the dumplings.

Garnish with green onions and bamboo shoots.

Drizzle with a few drops of sesame oil.