Combine the minced chicken, bamboo shoots, ginger, chilli, coriander, fish sauce, and cornflour in a large bowl.
Season the mixture with salt and pepper and combine well using clean hands.
Roll the mixture into small balls with wet hands and set aside.
Place the chicken stock, coconut milk, lime leaves, and ginger slices in a large saucepan and bring to a simmer.
Reduce the heat to low, add the dumplings, and simmer for five minutes.
Stir in the fish sauce, lime juice, and sugar.
Add the pak choi and rice noodles, return to a simmer, then remove from the heat.
Divide the soup and dumplings into bowls and garnish with chilli, coriander, and lime leaves.