Prepare the Dumplings

• In a large bowl, combine the ground chicken, cabbage, carrots, green onions, fish sauce, soy sauce, ginger, coriander, cumin, and white pepper. Mix well until all the ingredients are evenly distributed. Place a wonton or gyoza wrapper on a clean surface, and spoon about 1 tablespoon of the filling into the center. Wet the edges of the wrapper with water and fold it over to create a half-moon shape, pressing the edges to seal. Repeat with the remaining wrappers and filling.

Cook the Dumplings

• Bring a large pot of salted water to a boil. Gently drop the dumplings into the boiling water and cook for 5-7 minutes, or until they float to the surface and the filling is cooked through. Drain the dumplings and set them aside.

Prepare the Soup

• In a large saucepan, bring the broth to a simmer over medium heat. Whisk in the red curry paste and coconut milk until well combined. Add the cooked dumplings and the baby spinach or bok choy. Simmer for 5-10 minutes, or until the greens are wilted and the dumplings are heated through.