In a mixing bowl, aggressively stir the ground pork, chopped shrimp, soy sauce, oyster sauce, sesame oil, white pepper, and grated ginger until the mixture becomes sticky and cohesive.

Place 1 teaspoon of filling in the center of a wonton wrapper. Wet the edges with water, fold into a triangle, press out air, and seal. Wet the bottom corners, bring them together, and pinch to secure. Repeat with remaining filling.

In a large pot, simmer the chicken broth with the ginger slices, smashed garlic, and light soy sauce for 15 minutes to infuse flavors. Keep hot over low heat.

Bring a separate large pot of water to a rolling boil. Cook the thin wonton noodles according to package instructions (usually 1-2 minutes). Drain, rinse briefly, and divide among serving bowls.

Bring the water back to a boil. Drop in the wontons and cook for 4-5 minutes until they float and the filling is cooked through. Add the bok choy during the last minute to blanch.

Using a slotted spoon, transfer the cooked wontons and bok choy into the serving bowls over the noodles.

Remove the ginger and garlic from the hot broth, stir in the sesame oil, and ladle the broth over the noodles and wontons.

Garnish with chopped green onions and a drizzle of chili oil. Serve immediately.