In a medium bowl combine ground pork, finely chopped green onions, grated ginger, minced garlic, 1.5 tbs soy sauce, 1 tsp sesame oil, 1 tsp cornstarch, 1/4 tsp white pepper and 1/4 tsp salt. Mix with a fork or chop repeatedly with a spoon until mixture is sticky and cohesive (about 1–2 minutes). Taste a small amount cooked in a skillet and adjust seasoning if needed.

Fill wrappers

Place one wonton wrapper on a clean work surface. Brush or dab a little cold water around the edges with your finger. Put about 1 teaspoon of filling in the center of each wrapper. Fold wrapper into a triangle by pressing edges to seal, making sure no air is trapped. Optionally bring the two outer corners of the triangle together and press to form a traditional wonton shape. Place finished wontons on a floured tray, cover lightly with a damp towel to prevent drying.

Broth and Cooking

Prepare broth

In a large pot combine 6 cups chicken stock and 1 cup water. Add 1 tbs soy sauce, sliced ginger, smashed garlic clove, 1/2 tsp sesame oil, 1/2 tsp salt and 1/4 tsp white pepper. Bring to a gentle simmer over medium heat and simmer uncovered for 8–10 minutes to allow flavors to meld. Taste and adjust seasoning.

Cook wontons

Bring the broth back to a gentle simmer (not a rolling boil). Carefully add wontons in a single layer, stirring gently so they don't stick. Cook until wontons float and filling is cooked through, about 4–6 minutes for fresh wontons (6–8 minutes if chilled). Remove any foam with a slotted spoon.

Add greens

During the last 1–2 minutes of wonton cooking, add bok choy or spinach to the simmering broth. Cook until bright green and tender-crisp.

Finish & Serve

Taste the soup and adjust with a pinch more salt, a splash of rice vinegar (about 1/2 tsp) if desired for brightness, and drizzle optional chili oil to taste. Ladle 4–5 wontons and broth into each bowl, top with sliced green onions and serve immediately.