In a medium bowl combine ground pork and minced shrimp. Add chopped green onions, chopped cilantro, soy sauce, sesame oil, Shaoxing wine, salt, white pepper, cornstarch, and egg white. Mix with chopsticks or a spoon in one direction until mixture becomes slightly sticky and well combined, about 1–2 minutes. Cover and chill for 10–15 minutes to let flavors meld.

Wrap wontons

Place a wonton wrapper on a clean surface. Put about 1 teaspoon of filling in the center. Moisten the wrapper edges with a little water. Fold wrapper into a triangle or envelope, press to seal, removing air pockets. If using square wrappers, bring two opposite corners together and press to seal to make a small pouch. Repeat until all filling is used (about 28–30 wontons). Keep wrapped wontons covered with a damp towel to prevent drying.

Soup and vegetables

Infuse broth

In a large pot (6–8 quart), add chicken broth, smashed ginger slices, and smashed garlic cloves. Bring to a gentle simmer over medium heat. Simmer uncovered for 10 minutes to infuse flavor.

Cook wontons and bok choy

After broth has simmered, remove and discard ginger slices and smashed garlic (or leave if you prefer stronger flavor). Bring broth to a gentle rolling simmer. Working in batches if necessary, gently drop 8–10 wontons into simmering broth. Stir gently once to prevent sticking. Cook wontons for 4–5 minutes until wrappers are translucent and filling is cooked through. During the last 1–2 minutes of wonton cooking, add bok choy and simmer until bright green and just tender, about 1–2 minutes for baby bok choy or 2–3 minutes for larger pieces. Taste and season soup with 1 tsp soy sauce, 1/2 tsp salt, and 1/4 tsp white pepper, adjusting to taste.

Keep warm

Keep finished wontons and bok choy in the warm broth while you fry the garlic and prepare bowls.

Garnish and fried garlic

Make fried garlic

In a small saucepan or skillet, heat 3/4 cup neutral oil over medium-low heat until it reaches about 300°F (if you have a thermometer) or until a thin garlic slice sizzles gently. Add thinly sliced garlic in a single layer and fry, stirring occasionally, keeping temperature low to avoid burning. Fry until slices turn golden brown, about 2–4 minutes depending on thickness. Immediately remove garlic with a slotted spoon to a paper towel-lined plate to drain and crisp. Reserve garlic-infused oil for drizzling if desired. Allow garlic to cool and become crisp.

Assemble bowls

Divide wontons and bok choy among 4 serving bowls (about 7–8 wontons per bowl). Ladle hot clear broth over them. Top each bowl with about 2 tablespoons of crispy fried garlic, a handful of fresh cilantro leaves, and sliced scallions if using. Drizzle a teaspoon of garlic-infused oil or a few drops of chili oil to taste if desired.