In a mixing bowl, combine ground chicken, green onions, soy sauce, ginger, garlic, black pepper, and sesame oil. Mix gently until just combined without overworking.
Place a dumpling wrapper in your hand, add about 1 teaspoon of filling in the center, and lightly moisten the edges with water. Fold and seal tightly, creating pleats if desired. Repeat with remaining wrappers.
Heat vegetable oil in a deep pot over medium heat. Add red curry paste and sauté for 1–2 minutes until fragrant and slightly darker in color.
Pour in coconut milk and stir well to dissolve the curry paste completely. Add chicken broth, soy sauce, brown sugar, and chili flakes. Bring to a gentle simmer.
Add sliced mushrooms and cook for 3–4 minutes until softened and infused with the broth.
Carefully drop the dumplings into the simmering soup. Let them cook for 5–7 minutes until they float and are fully cooked through.
Add baby bok choy and cook for another 2 minutes until just tender but still vibrant.
Stir in sesame oil and lime juice to brighten the flavors.
Taste and adjust seasoning if needed.
Ladle into bowls and garnish with cilantro and green onions before serving hot.
