Make the filling: finely chop the Shrimp and mince the Ginger and Scallion. In a mixing bowl combine the Ground Pork with the chopped shrimp and aromatics, then season with Light Soy Sauce, Shaoxing Wine, Sesame Oil, Sugar, a pinch of Salt and White Pepper. Add the Egg White and Cornstarch and mix vigorously until the mixture is cohesive and slightly sticky.
Assemble the wontons: place about a teaspoon of filling in the center of a Wonton Wrapper, moisten the edges with water, fold into a triangle and press to seal. Bring the two outer corners together and press lightly to form a classic wonton shape. Repeat until all filling is used.
Prepare the broth: bring the Chicken Stock to a gentle simmer and add a few slices of ginger and a length of scallion to infuse flavor. Taste and adjust seasoning with a splash of light soy sauce, a little salt and white pepper as needed.
Cook the vegetables and wontons: add the Baby Bok Choy to the simmering stock and cook 1–2 minutes until bright and tender. Then gently slide the wontons into the simmer and cook 3–4 minutes more, until they float and the filling is fully cooked.
Finish and serve: ladle wontons, bok choy and hot broth into bowls, scatter sliced scallion over the top and finish with a small drizzle of sesame oil for aroma. Serve hot.
