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Use a knife to chop the shrimp into little piece or use a food processor and pulse the shrimp until coarsely chopped.
Transfer to a large mixing bowl, then add garlic, ginger, green onion, egg, soy sauce, Shaoxing wine, sesame oil, cornstarch, sugar, salt, and white pepper. Mix until well combined. It should feel like sticky shrimp paste.
To wrap the wontons, place 1-2 teaspoon of the filling in the center of a wonton wrapper. Wet the edges of the wrapper with water. Fold the wrapper in half to form a rectangle, pressing out air around the shrimp mixture. Bring the bottom corns together and pinch to seal.
Bring a large pot of water to a boil. Drop in the wontons and boil for 3-4 minutes, or until they float to the top. Serve immediately it with chili oil or in wonton soup.
In a pot, bring chicken broth to a boil over medium-high heat. Season with soy sauce, chicken bullion, and white pepper. Adjust seasoning to taste. Then add bok choy and cook until tender.
In a bowl, add cooked wontons and cooked veggie. Ladle the soup over the wontons. Garnish with green onions and enjoy!