To make the infused water, in a bowl, add the ginger and scallions. Pour in the warm water and mix gently until fragrant. Remove and discard the ginger and scallions, reserving the infused water.
To make the filling, in a food processor, add the ground pork, salt, white pepper, soy sauce, oyster sauce, sesame oil, cornstarch, and infused water. Blend until smooth and slightly sticky. Add the shrimp and pulse briefly until roughly chopped and combined. Transfer to a bowl and stir in the scallions until evenly mixed.
To prepare the filling for piping, place a pastry bag into a tall glass and fill it with the wonton mixture. Tie the opening and cut a small tip at the end.
To assemble the wontons, place a wonton wrapper on a flat surface and lightly brush water around the edges. Pipe a small amount of filling into the center. Fold the wrapper in half to form a triangle. Fold the left corner inward toward the center, then fold the right corner inward so they slightly overlap. Pinch firmly where the folds meet to seal.
To prepare the soup base, in a pot over high heat, bring the chicken stock to a boil. Season with salt, soy sauce, sesame oil, and white pepper. Remove from heat and keep warm.
To cook the vegetables, in a pot over high heat, bring water to a rolling boil. Add the Shanghai bok choy and blanch for about 30 seconds, then remove and set aside.
To cook the wontons, bring the water back to a boil over medium heat and gently add the wontons, stirring carefully. Boil for about 2 minutes, then add about 1 cup of room-temperature water to regulate the boil and prevent the wrappers from breaking. Continue cooking for another 2 minutes until the wontons are translucent and fully cooked.
To serve, divide the wontons and bok choy among serving bowls and ladle the hot soup over the top.
