Season the cabbage with some salt and squish between your fingers. Let stand for 10 minutes before squishing again then squeezing as much liquid out as possible. This tenderises the cabbage.
For the dumplings, place the cabbage in a bowl with the mince, spring onions, ginger, garlic, soy, sesame oil, sugar and pepper. Combine with a fork until a sticky paste-like mixture forms.
Line a tray with baking paper. To make the wontons, place a teaspoon of the mixture into the centre of the wrappers. Brush a small amount of water around the sides. Bring the corners together and then pinch, removing any air bubbles to enclose the filling. The dumplings should look like little money bags. Place on the tray and cover with a damp cloth so they don't dry out. Repeat the process.
For the soup, place the laksa paste, coconut milk and 1½ cups of water into a pot and bring to a boil. Simmer for 5 minutes.
Bring another pot of water to a simmer and in batches cook dumplings for 3-5 minutes. Blanch bok choy.
Using a slotted spoon drain the dumplings and divide them into bowls along with bok choy. Pour over hot soup. Garnish with coriander, bean sprouts and crispy fried shallots.
Serves 4 | 
Prep 15-20 minutes | 
2 hours 
