Bak Chor Mee Soup Dumplings with Sourdough Croutons

**Prepare the Pork Filling:** In a bowl, combine the ground pork, chopped shiitake mushrooms, minced shallots, light soy sauce, dark soy sauce, oyster sauce, white pepper, and sesame oil. Mix well until everything is thoroughly combined. The mixture should be fragrant and slightly sticky.

**Assemble the Soup Dumplings:** Place a small spoonful (about 1 teaspoon) of the pork filling in the center of each wonton wrapper. Moisten the edges of the wrapper with water and fold it in half to form a triangle or desired shape. Press the edges firmly to seal, ensuring no air is trapped inside. Alternatively, you can pinch the top to create a tortellini shape.

**Prepare the Chicken Broth:** In a large pot, bring the chicken broth to a simmer. If using dried anchovies (ikan bilis), add them to the broth for extra flavor. Let it simmer gently for at least 15 minutes to infuse the broth with their umami essence. Strain the broth to remove the anchovies before proceeding. The broth should be clear and aromatic.

**Make the Sourdough Croutons:** Preheat your oven to 180°C (350°F). Cut the sourdough bread into small cubes (about 1cm). In a small saucepan, heat the olive oil over medium heat. Add the minced garlic and chili flakes and sauté for about 30 seconds, until fragrant but not browned. Be careful not to burn the garlic.

**Season the Croutons:** Toss the sourdough cubes with the garlic-chili oil mixture until evenly coated. The bread should glisten with the oil, and the garlic aroma should be pronounced.

**Bake the Croutons:** Spread the seasoned sourdough cubes in a single layer on a baking sheet. Bake in the preheated oven for 8-10 minutes, or until golden brown and crispy. Watch them carefully to prevent burning. Set aside to cool slightly.

**Cook the Soup Dumplings:** Bring the chicken broth back to a gentle simmer. Carefully add the soup dumplings to the broth. Cook for about 5-7 minutes, or until the dumplings float to the surface and the filling is cooked through. The wonton wrappers should appear translucent.

**Serve:** Divide the soup dumplings and broth evenly among bowls. Garnish with crispy sourdough croutons, sliced spring onions, and fried shallots. Serve immediately with chili paste (sambal) on the side, if desired.

**Enjoy**: The warmth of the broth, the delicate dumplings, and the crispy croutons offer a symphony of textures and flavors, evoking the essence of Bak Chor Mee in a sophisticated soup experience.