Prep the aromatics: Finely mince 2 cloves of garlic and about 1 tablespoon of fresh ginger. Thinly slice 2 green onions, separating the white and green parts.

Make the filling: In a bowl, combine 8 ounces ground pork, the garlic, ginger, white parts of the green onions, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon rice vinegar, 1 teaspoon cornstarch, and a pinch of white pepper. Mix gently until just combined. Don’t overwork it.

Set up your wrapper station: Place a small bowl of water nearby. Lay out a few wonton wrappers at a time to keep them from drying out. Keep the rest covered with a slightly damp towel.

Fill and fold: Add about 1 teaspoon of filling to the center of a wrapper. Dip your finger in water and trace the edges. Fold into a triangle, pressing out the air and sealing the edges firmly. Bring the two bottom corners together and press to seal, forming a classic wonton shape. Repeat until you use up the filling.

Make the broth: In a large pot, add 6 cups chicken broth, 2 slices of ginger, and 1 smashed garlic clove. Bring to a gentle simmer for 10 minutes. Remove the ginger and garlic. Season with 1–2 teaspoons soy sauce and a drizzle of sesame oil. Adjust salt if needed.

Add mushrooms and greens: If using shiitakes, add sliced mushrooms to the simmering broth and cook 3–4 minutes. Add chopped baby bok choy or a big handful of spinach and cook until just tender.

Cook the wontons: Gently slide the wontons into the simmering broth. Don’t overcrowd—work in batches if necessary. Simmer until they float and the filling is cooked through, about 4–5 minutes. Avoid a hard boil, which can cause the wrappers to tear.

Finish and serve: Ladle the broth, greens, and wontons into bowls. Top with the green parts of the onions. Add a splash of chili oil if you like heat. Taste and adjust seasoning at the table.