In a medium bowl combine the ground pork, finely chopped green onion, grated ginger, minced garlic, soy sauce, oyster sauce, sesame oil, cornstarch and white pepper. Mix thoroughly with a fork or spatula until mixture is tacky and well combined (about 1–2 minutes). Chill briefly for 10 minutes if the filling feels warm.

Assemble wontons

Lay a wonton wrapper on a clean surface. Brush or dab a little cold water around the wrapper edges. Place about 1 teaspoon (roughly 10–12 g) of filling in the center of each wrapper. Fold the wrapper over diagonally to form a triangle, press edges to seal, then bring the two opposite corners together, pressing gently to attach; alternatively fold into desired wonton shape. Repeat until all filling is used (about 24 wontons). Keep finished wontons covered with a damp towel to prevent drying.

Braised Broth / Soup

Build and braise the broth

Heat 1 teaspoon vegetable oil in a large pot over medium heat. Add sliced ginger and smashed garlic and cook until fragrant, about 30 seconds. Add Shaoxing wine and let it sizzle for 15 seconds to deglaze. Pour in the chicken stock, light soy sauce, dark soy sauce (if using), mirin, sugar and star anise. Increase heat to bring to a gentle simmer, then reduce heat to low and let the broth braise for 10 minutes to develop flavor. Taste and season with salt (start with 1/2 teaspoon) and adjust soy or salt if needed.

Cook wontons in broth

Bring the braised broth up to a gentle boil. Carefully drop the assembled wontons into the simmering broth in batches to avoid overcrowding (they will sink then float when done). Cook wontons 3–4 minutes per batch until wrappers are translucent and filling is cooked through. Remove with a slotted spoon and transfer to serving bowls, keeping them warm.

Greens & Finish

Poach bok choy

Add the halved baby bok choy to the simmering broth and cook 1–2 minutes until bright green and tender-crisp. If you prefer wilted greens, cook an additional 1 minute.

Plate and garnish

Divide cooked wontons and bok choy among serving bowls. Ladle hot braised broth over each bowl, making sure to include some aromatics (ginger/garlic) if desired. Sprinkle sliced scallions and cilantro over the top, finish with a light drizzle of sesame oil and a pinch of white pepper. Serve immediately.