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Heat the oil in a large saucepan over medium-
high heat. Add the ginger, garlic, and
turmeric, and cook, stirring, until fragrant,
about 30 seconds. Add the broth, lemon zest,
and 1/4 tsp. salt, and bring to a boil. Reduce
the heat to a simmer, cover, and cook until the
flavors meld, about 5 minutes.
Uncover, bring to a boil, and add the
dumplings. Return to a boil, and cook for 2
minutes less than the package directs.
Add the bok choy, and continue cooking until
the dumplings are cooked through and the bok
choy is crisp-tender, about 2 minutes total.
Stir in the lemon juice, and season to taste
with salt. Sprinkle with the scallions, and
serve with a drizzle of sesame oil, Sriracha,
or soy sauce.
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