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In a large bowl, combine the minced pork, spring onion, garlic, ginger, salt, pepper, Shaoxing wine (if using) and tamari. Mix well until combined. Roll into golf ball-sized balls, then place on a tray lined with baking (parchment) paper. OR you can scoop out small spoonfuls of the mixture and put them directly into the broth.
Meanwhile, heat the chicken stock in a large pot over medium–high heat. Add the tamari and sesame oil. Bring to a simmer.
Carefully drop the pork balls into the broth. Simmer until they have just changed colour, for 1–2 minutes or until cooked through.
Add the bok choy, cover and simmer for a further 1–2 minutes.
Drop in the wonton wrapper triangles, one by one, stirring gently and cook for 1–2 minutes until they are soft and silky. To check that the pork balls are cooked, remove one from the pot and cut it in half to ensure the centre is fully cooked through, if not, continue cooking for 1 minute.
Ladle into bowls and top with spring onion and a drizzle of chilli oil, if using.