Pound garlic, white peppercorns and cilantro roots in a mortar and pestle into a paste. In a food processor, add the garlic mixture, shrimp, ground pork, egg, soy sauce, oyster sauce, sugar, and tapioca starch; process just until there are no more big chunks of shrimp. Remove from food processor and stir together one more time to ensure even mixing. At this point you can taste the mixture by cooking up a small amount in the microwave—it only takes a few seconds to cook!

Lay wonton wrappers out and put 1 rounded teaspoon of filling in the centre. Keep the rest of wonton wrappers covered under a towel or in a ziplock bag so they don't dry out. Wrap the wontons into a "ruffled purse" by following the instructions in the video (at 3:38) or watch this video to see 5 different ways you can wrap wontons.

Bring a large pot of water to a boil for blanching wontons. In another pot, bring the stock to a simmer, then add all remaining broth ingredients. Cover and keep hot until ready to serve. Blanch the bok choy (or other vegetables you're using) for 1 minute in the boiling water and place into serving bowls, shaking off as much water as you can. Boil wontons in the same water for about 1-1½ minutes or until fully cooked; drain and add to the serving bowls. Ladle the broth over the wontons, top with fried garlic, chili oil, and green onions. Serve immediately.

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