In a large mixing bowl, combine the ground pork, chopped shrimp, minced ginger, minced garlic, green onions, soy sauce, sugar, oyster sauce, sesame oil, salt, white pepper, and cornstarch. Mix well using your hands or chopsticks until mixture is sticky and cohesive.

Form a “C” shape with your hand then place one wonton wrapper over your fingers. Use a butter knife or small spoon to scoop about 1 teaspoon of filling into the center of the wrapper. Push down gently in the middle as you fold all edges inward then pinch to seal it. This is one quick method to fold the wontons so it doesn’t have to look perfect! Repeat with remaining filling and wrappers.

In a large pot on medium-high heat, add water and bring to a gentle boil. Add wontons to the water, gently stir to prevent sticking, then cook for about 3-4 minutes and the wontons should float to the surface. Use a slotted spoon to remove wontons and transfer to a bowl or plate. If you don’t want to eat all wontons in one sitting, you can freeze remaining wontons for future meals. Just boil the wontons for 5-6 minutes until cooked through.

Using the same pot of water, add the bok choy and blanch for about 30 seconds until bright green and slightly tender.

In a separate large pot over medium-high heat, add chicken stock, ginger, chicken bouillon, soy sauce, sesame oil, salt, white pepper, and Shaoxing wine if using. Bring to a simmer for 5 minutes until flavors come together. Remove ginger slices, stir in the chopped green onions, then turn off heat.

Divide the cooked wontons and bok choy among serving bowls then pour the hot soup on top. Garnish with more chopped green onions and white pepper if desired.