In a large pot, simmer the broth ingredients together for 10 minutes to infuse the flavor. Shut it off and cover so you can focus on assembling the dumplings.
Lay a wonton square on a flat surface with one corner facing you. Brush the surface with the beaten egg white and drop 2 teaspoons of the pork filling in the center. Fold the wonton in half, corner to corner, to form a triangle. Press around the filling to knock out any air bubbles; then press the seam together to seal. Brush the 2 side points with beaten egg white. Place your index finger in the center so you have something to press up against; then fold the 2 sides into the center, slightly overlapping, and press the dough against your finger with your thumb to form a tight seal. Lightly dust the filled dumplings with cornstarch to keep them from sticking together and place them on a cookie sheet. When these are folded they look like Pope‚Äôs hats.
When the dumplings are all filled and folded, strain the soup broth to remove the solids. Bring the soup to a simmer over medium heat. Add the dumplings and boil for 12 minutes. Add the bok choy and shiitakes; continue to simmer for 3 minutes, until tender. Ladle the soup into each bowl and allow 3 dumplings per person. Garnish with green onions and a drizzle of chile oil.
Edited: October 15th, 2009