In a medium bowl combine ground pork, minced shrimp, thinly sliced green onions, finely chopped cilantro, grated ginger, soy sauce, sesame oil, cornstarch, egg white, salt, and white pepper. Mix thoroughly with a spoon or your hand until mixture is sticky and well combined (about 1–2 minutes). Cover and chill while you prepare wrappers and broth (this helps filling firm up).

Portion filling

Set a small bowl of water nearby. Place one wonton wrapper on a clean surface. Put about 1 teaspoon of filling slightly off-center onto wrapper. Dip a finger into water and moisten two adjacent edges of the wrapper. Fold the wrapper in half diagonally to form a triangle, pressing air out and sealing edges firmly. Bring the two opposite corners of the triangle together, overlap slightly, and moisten to seal into a traditional wonton shape. Repeat until all filling is used (makes ~28–30 wontons). Keep finished wontons lightly dusted with a little cornstarch or on a tray covered with a damp towel so they don't dry out.

Soup & Vegetables

Make the broth

In a large pot, combine chicken stock and 500 ml water. Add crushed garlic cloves and sliced ginger. Bring to a gentle simmer over medium heat. Simmer for 10 minutes to infuse aromatics, then remove and discard the ginger slices and garlic solids (or leave in for more flavor; if leaving in, lightly bruise them first).

Season broth

Stir in light soy sauce, optional fish sauce, and white pepper. Taste and adjust saltiness—add a pinch of salt if needed. Keep broth at a gentle simmer (not rolling boil) while you cook wontons and bok choy.

Cook bok choy

Bring broth back to a gentle simmer. Add trimmed baby bok choy, stems first. Blanch for 1–2 minutes until stems are bright and tender-crisp. Remove bok choy with a slotted spoon and set aside in warmed bowls (arrange portion in each bowl to receive wontons).

Cook wontons

Increase heat slightly so broth is simmering gently. Carefully add wontons in a single layer (work in batches if needed). Stir gently to prevent sticking. Cook wontons for 4–5 minutes, or until wrappers are translucent and filling is cooked through (internal temp of pork 71°C/160°F). Fresh wontons will float when done. Use a slotted spoon to transfer cooked wontons into the bowls with bok choy.

Finish bowls

Ladle hot broth over the wontons and bok choy in each bowl. Drizzle 1 teaspoon sesame oil across the surface of the soup for aroma. Sprinkle thinly sliced scallions and cilantro leaves on top.

Fried Garlic & Finishing

Fry garlic

Heat neutral oil in a small saucepan over medium heat to approximately 160–170°C (320–340°F). Test temperature by frying a single garlic slice—if it sizzles gently and browns slowly, oil is ready. Fry the thinly sliced garlic in batches until golden brown and crisp (about 30–60 seconds per batch). Watch carefully to avoid burning. Remove with a slotted spoon and drain on paper towels. While still warm, sprinkle lightly with the 1/4 tsp salt to season, if desired.

Assemble and serve

Top each bowl of wonton soup with a small handful (about 1–2 teaspoons) of fried garlic for crunch and aroma. Serve immediately while hot so wontons remain tender and garlic stays crisp.