1. Add half of the peeled and deveined shrimp to a food processor.

2. Add the salt, white pepper, and oyster sauce to the food processor.

3. Blend until the shrimp mixture becomes smooth, sticky, and paste-like.

4. Add the remaining shrimp to the food processor.

5. Pulse briefly so the shrimp is mixed in but still has a little texture. Do not blend completely smooth.

6. Transfer the shrimp filling to a bowl.

7. Stir in the minced ginger and minced scallions until evenly combined.

8. Place one square wonton wrapper on a clean work surface.

9. Lightly wet the edges of the wonton wrapper with water.

10. Place about 1 teaspoon of shrimp filling in the center of the wrapper.

11. Fold the wrapper into a triangle and press the edges firmly to seal.

12. Bring the two bottom corners together and press to seal the wonton shape.

13. Repeat with the remaining wonton wrappers and shrimp filling.

14. Keep the finished wontons and unused wrappers covered while you work so they do not dry out.

15. In a pot, bring the chicken stock to a boil.

16. Season the broth with soy sauce, sesame oil, white pepper, and a little salt if needed.

17. In a separate pot of boiling water, blanch the halved Shanghai bok choy for about 30 seconds.

18. Remove the bok choy from the water and set aside.

19. Return the pot of water to a boil.

20. Add the wontons to the boiling water and cook for about 2 minutes.

21. Pour in 1 cup room-temperature water.

22. Continue cooking for another 2 minutes, or until the wonton wrappers look translucent and the shrimp filling is cooked through.

23. Divide the cooked wontons and bok choy among serving bowls.

24. Ladle the hot seasoned broth over the wontons and bok choy.

25. Serve immediately while hot.