In a medium mixing bowl, combine your ground pork or shrimp with the minced garlic, grated ginger, sliced green onions, soy sauce, sesame oil, and white pepper. Mix well until everything is fully incorporated.

Set out your wonton wrappers on a clean, dry surface. Keep a small bowl of water nearby. Place about one teaspoon of the pork mixture in the center of each wrapper. Be careful not to overfill them or they might burst during cooking.

Dip your finger in the water and moisten the edges of the wrapper. Fold it over to create a triangle or a rectangle depending on the shape of your wrapper. Press the edges firmly to seal out any air. For a traditional look, bring the two bottom corners together and pinch them with a dab of water.

In a large pot, bring your chicken broth to a gentle simmer. Add the ginger slices and smashed garlic. Let this simmer for about five minutes so the flavors can marry together.

Gently drop the prepared wontons into the simmering broth. They will sink at first, but do not worry. Cook them for about 4 to 5 minutes. You will know they are ready when they float to the surface and the pork is cooked through.

If you are using bok choy or spinach, add them in during the last minute of cooking just until they are wilted and bright green.

Remove the ginger slices and garlic clove from the pot. Taste your broth and add a little more soy sauce if needed. Ladle the soup into bowls and garnish with extra green onions.