Peel the shrimp, save the shells for your stock. Finely chop the shrimp into a thick paste and transfer to a medium mixing bowl. Add green onions, soy sauce, sesame oil, sugar, white pepper, and cornstarch and mix until well combined.

Fill a small bowl with water for wrapping the dumplings. Place a heaping teaspoon (about 1 ½ tsp) of filling on the center of the wrapper. Dab your finger in the water and then on the wrapper around the filling. Gather the edges of the wrapper together and pinch to seal. Place the wontons on a parchment lined quarter baking sheet or plate. Repeat with remaining filling and wrappers.

If freezing the wontons: place the baking sheet in the freezer, uncovered, and freeze until solid, about 2 hours. Place in a ziplock bag and store in the freezer for up to 3 months.

If making shrimp stock for soup: in a pot combine the shrimp shells and heads, ginger, garlic, and 10 cups of water. Bring to a simmer over medium-low heat and continue to simmer until the stock is rich and orange, 30 to 45 minutes. Allow the stock to cool until warm and then strain the stock through a mesh sieve.

Make the soup: Add the shrimp stock and bouillon and season with salt and white pepper. Bring to a gentle boil over medium heat. Add the bok choy and wontons, stirring as you add them so they don’t stick to the bottom, and boil until the wontons start to float to the top, 4 to 5 minutes.

In a small cup, mix cornstarch with ¼ cup water to make a slurry. Pour the slurry into the soup while gently stirring and allow the soup to thicken.

Crack the eggs into a small bowl and gently pour them into the soup while stirring, creating wisps of egg whites and allowing the yolks to cook for about a minute. Turn off the heat and serve up the soup!