Peel and devein the shrimp
Mix shrimp with salt, white pepper, oyster sauce, minced ginger, and minced scallions
Place filling in the center of each wonton wrapper
Seal wontons using water
Bring chicken stock to a boil in a large pot
Add salt, soy sauce, sesame oil, and white pepper to the stock
Add sealed wontons to the boiling stock
Add halved Shanghai bok choy to the soup
Cook until wontons float and bok choy is tender, about 10 minutes
Serve hot
