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Shrimp-And-Chive-Dumpling Soup

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For the dumplings

4 ounces shrimp, peeled and deveined

2 teaspoons finely grated peeled fresh ginger

2 teaspoons thinly sliced fresh chives

16 store-bought round wonton wrappers

For the soup

Vegetable Stock

1 small Thai chile, halved and seeded

1 whole star anise

2 ounces shiitake mushrooms, thinly sliced (1/4 cup)

3 tablespoons low-sodium soy sauce

2 large radishes, trimmed and thinly sliced

1 teaspoon thinly sliced fresh chives

For the bok choy

4 heads baby bok choy (8 ounces), quartered

3 tablespoons water

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