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Mix all pork ingredients in a bowl and set aside.
To make the broth, heat the olive oil in a pot over medium heat. Once the oil is hot, add the onions, ginger and garlic, green onion, and shitake mushrooms.
Add stock. Once the soup reaches a light boil, cover and simmer, partially covered, for 30 minutes to 1 hour.
After the broth has simmered for the desired time, strain it through a fine-mesh sieve and discard the vegetables and mushrooms. Return the strained broth to the pot over medium-high heat.
Carefully drop teaspoon-sized balls of the filling into the simmering broth and cook, covered for 15 minutes, until heated through.
Stir in the bok choy and simmer until just tender, 2 to 3 minutes.
Last, drop the wonton wrappers into the soup one at a time, while stirring to prevent them from sticking. Once all the wontons have been added, simmer another 2 to 3 minutes.
To serve, gently ladle the broth and some wontons into a large soup bowl. Garnish with the green onions and chili oil and enjoy immediately.