Add the minced pork, chopped shrimp, egg, green onion, light soy sauce, sesame oil, grated ginger, Shaoxing wine, salt, and white pepper to a large mixing bowl.

Stir vigorously in one direction for 1–2 minutes, or until the mixture is well combined and becomes slightly sticky. This helps the filling hold together and gives it a springier texture.

Place a wonton wrapper on a clean work surface and add about ½ tablespoon of filling to the center.

Dip your finger in water and lightly wet the edges of the upper half of the wrapper.

Fold the wrapper in half to form a triangle or half-moon shape, depending on the shape of your wrappers. Gently press along the edges to seal, pushing out any trapped air as you go.

Lightly wet one corner, then bring the two corners toward the center and overlap them. Press firmly to seal.

Repeat with the remaining filling and wrappers. Keep the finished wontons covered with a slightly damp kitchen towel while wrapping the rest to prevent them from drying out.

Add the sliced ginger, sliced garlic, light soy sauce, sugar, and white pepper to a pot.

Pour in the chicken broth and bring to a boil.

Reduce the heat and simmer for about 5 minutes to allow the ginger and garlic to infuse the broth.

Strain out the ginger and garlic, if desired, for a clearer broth.

Add the bok choy and cook for 1–2 minutes, or until just tender. Set aside.

Bring a separate large pot of water to a boil.

Add the wontons in batches, making sure not to overcrowd the pot.

Cook for about 4–5 minutes, or until the wrappers are tender and the pork and shrimp filling is fully cooked.

Remove the wontons with a slotted spoon and transfer them directly to the prepared broth.

Divide the wontons, bok choy, and hot broth among serving bowls. Drizzle with a little sesame oil and garnish with sliced spring onion. Serve immediately.