Prepare the filling: finely chop the Shrimp and mince the Spring Onion and Ginger. In a mixing bowl combine the chopped seafood with the Ground Pork.
Add seasonings: stir in Light Soy Sauce, Shaoxing Wine, Toasted Sesame Oil, the Egg White, Cornstarch, Fine Salt, Sugar and Ground White Pepper until the mixture is cohesive and slightly tacky—taste and adjust seasoning.
Assemble the wontons: place about a teaspoon of filling in the center of each Wonton Wrapper. Lightly brush the wrapper edges with Water, fold and press to seal—either into triangles or the classic purse shape—making sure there are no air pockets.
Make the broth and greens: bring Chicken Stock to a gentle simmer with a few slices of Ginger and a piece or two of Spring Onion for aroma. Add the Baby Bok Choy and simmer until just tender, about 1–2 minutes.
Cook the wontons: gently drop the wontons into the simmering stock and cook until the wrappers are translucent and the filling is cooked through, about 4–6 minutes depending on size. Do not boil vigorously or the wrappers may tear.
Finish and serve: taste the broth and adjust with a little more Light Soy Sauce or Fine Salt if needed. Ladle wontons and bok choy into bowls, garnish with sliced Spring Onion and a few drops of Toasted Sesame Oil, and serve immediately.
