Prepare the wonton filling: Place all filling ingredients in a large mixing bowl. Use a potato masher to mash the mixture for about 20 mashes until fairly smooth. Don't turn the shrimp into a complete paste - small chunks add great texture.

Set up for wrapping: Lay out 10-15 wonton wrappers on a clean work surface. Have a small bowl of water and a brush ready for sealing the wontons.

Fill the wontons: Place 2 teaspoons of filling in the center of each wrapper. Work in batches to prevent the wrappers from drying out.

Wrap the wontons: Brush two edges of each wrapper with water. Fold diagonally to create a triangle, pressing out air and sealing the edges. Bring the two corners together and press with a dab of water to seal.

Store wrapped wontons: Place finished wontons in a covered container as you work to prevent them from drying out.

Prepare the broth: In a medium saucepan, combine chicken broth, smashed garlic, ginger slices, soy sauce, sugar, and cooking wine. Bring to a simmer over high heat, then reduce to medium-high and simmer for 5-10 minutes.

Cook the wontons: Bring a large pot of water to a rolling boil. Add wontons carefully and cook for 4 minutes or until they float to the surface. Remove with a slotted spoon directly into serving bowls.

Prepare vegetables (optional): If using bok choy, blanch it in the simmering broth for 1-2 minutes until tender. Place in serving bowls with the cooked wontons.

Assemble and serve: Strain the broth to remove garlic and ginger pieces. Add sesame oil to the broth. Ladle hot broth over the wontons and vegetables. Garnish with chopped scallions and serve immediately.