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Set out a medium mixing bowl. Add ground pork or chicken, scallions, soy sauce, garlic, ginger, sesame oil, and crushed red pepper. Mix until well combined.
Lay out several wontons wrappers. Set out a small dish of water to act as glue. Place 1 ½ teaspoons of the met filling in the center of each wonton. Use your finger to paint a line of water along two connected edges. Fold the wet corner up to meet the opposite corner. Use your fingers to close and seal the edges of the wonton wrapper, making a triangle shape.
Now use your finger to dampen the two bottom corners. Bring them together and pinch to seal. Repeat with the remaining wonton wrappers and filling.
Set a large 6-8 quart saucepot over medium-high heat. Add the sesame oil, garlic, and ginger. Sauté for 2 minutes, to soften the aromatics, then pour in the chicken broth and soy sauce. Bring to a simmer. Simmer the soup base for 10 minutes.
Meanwhile, load soup bowls with shredded chicken, bok choy, sliced mushrooms, and scallions. (These ingredients will steep in the hot broth, “Hot Pot” style!)
Once the soup has simmered 10 minutes, reduce the heat, and gently lower the wontons into the soup. Simmer on medium-low for 2-3 minutes. (DO NOT over-cook the wontons or they will open up and disintegrate into the soup.) Then ladle the wonton soup broth into the bowls. Serve hot.