Meat dumpling soup

This soup was inspired by one of the recipes in my Soups and Breads cookbook (by Jane Price). The original recipe called for a combination of beef and pork, but I lightened it by going with chicken. I also changed the broth entirely. I've never made dumplings before last weekend but for some reason was in the mood to try. Time consuming, but ultimately worth it.

(ps Yay, my internet connection is back!)

Meat dumpling soup

1 tbsp raw sesame seeds
2 cloves garlic, minced
380 g chicken, minced
1-2 mini bok choy, finely shredded/chopped
1 1/2 c mushrooms, finely chopped
1 1/2 c bean sprouts, finely chopped
3 green onions, finely chopped
wonton wrappers
low sodium chicken broth
sherry
sake
miso
several slices ginger
green onions, julienned

Toast the sesame seeds in a hot pan and then crush into a paste using a mortar and pestle. Saute the garlic in some hot oil until it start to brown, then add the chicken. Continue sauteing, breaking up the chunks of meat, until the chicken is cooked through. Add the bok choy, mushrooms, and bean sprouts with a little water, and continue to cook until all the liquid has evaporated. Season to taste with freshly ground black pepper and sea salt, and whatever else you like (I used a bit of Chinese 5-spice, some cayenne pepper, and a little sumac). Remove from the heat and stir in the green onions and the sesame paste. Use this mixture to make the dumplings (it made about 4 dozen).

Meanwhile, combine the remaining ingredients (up to the green onion) and bring to a boil. Let simmer for a while. Once the broth is to your liking, remove the ginger and add the dumplings and let simmer for about five minutes or so (until they look plump and done). Serve topped with julienned green onions.