Start by coarsely chopping the fresh shrimp and placing it in a large mixing bowl.

Add in the minced garlic, grated ginger, and chopped green onions for freshness.

Crack in the egg, followed by the soy sauce, Shaoxing wine, sesame oil, cornstarch, sugar, salt, and white pepper.

Mix everything thoroughly using your hands or a spoon until it becomes sticky and well-combined.

Lay out a wonton wrapper on a clean, flat surface.

Spoon 1 to 2 teaspoons of the shrimp filling into the center of the wrapper.

Moisten the edges with water to create a seal.

Fold the wrapper over the filling, pinching the edges tightly to ensure no leaks.

Repeat until all filling is used, keeping the wrapped wontons covered to prevent drying.

Fill a large pot with water and bring it to a rolling boil.

Carefully drop in the prepared wontons, ensuring not to overcrowd the pot.

Cook for about 3 to 4 minutes until wontons float and appear slightly translucent.

Use a slotted spoon to transfer cooked wontons to a plate, allowing excess water to drain off.

In another large pot, pour in the chicken broth and set it over medium-high heat.

Bring the broth to a gentle boil, then add the chicken bouillon and stir until dissolved.

Season with a splash of soy sauce and a sprinkle of white pepper.

Add chopped bok choy or other fresh vegetables, cooking for 2-3 minutes until tender.

Place several wontons into each bowl.

Ladle the hot broth over the wontons, ensuring they are fully submerged.

Add cooked bok choy or other veggies and garnish with chopped green onions.