In a medium bowl, combine the ground pork, chopped shrimp, green onions, soy sauce, sesame oil, ginger, garlic, and sugar. Mix thoroughly with a fork or your hands until well combined.

Lay a wonton wrapper on a clean surface. Place about 1 teaspoon of filling in the center. Dip your finger in water and moisten the edges of the wrapper.

Fold the wrapper diagonally to form a triangle, pressing out any air pockets and sealing the edges firmly. Moisten the two bottom corners of the triangle, bring them together, overlapping slightly, and press to seal. Place on a parchment-lined tray. Repeat with remaining wrappers and filling.

In a large pot, combine the chicken broth, ginger slices, green onion pieces, and smashed garlic. Bring to a simmer over medium heat, then reduce heat to low and let it simmer gently for 15-20 minutes to infuse the flavors.

Stir in the soy sauce and sesame oil. Strain the broth if you prefer it crystal clear.

Bring a separate large pot of salted water to a boil. Gently drop in the wontons in batches (about 8-10 at a time). Cook for 3-4 minutes, or until they float to the top and the wrappers are tender.

Using a slotted spoon, transfer them directly to serving bowls.

Add a handful of bok choy or spinach to the hot broth in the final minute to wilt.

Ladle the hot, fragrant broth over the cooked wontons in the bowls.