In a large pot, combine 4 cups of chicken broth, 1 tablespoon of sliced fresh ginger, 2 tablespoons of soy sauce, and 1 tablespoon of cooking wine. Add 1 teaspoon of sesame oil, and season with salt and white pepper to taste. Stir everything together and bring the mixture to a boil over medium-high heat.

Once the broth is boiling, gently add in your frozen wontons—about 12-16 pieces depending on your preference. Stir the wontons gently to prevent them from sticking to each other or the bottom of the pot. Let them cook in the bubbling broth for 4-5 minutes, or until they rise to the surface.

After the wontons have floated to the top, add 2 cups of chopped bok choy to the pot. Allow it to simmer for an additional 2-3 minutes, or until the bok choy is tender.

When the bok choy is tender, remove the pot from heat. Ladle the soup into bowls and garnish each serving with chopped green onions and a sprinkle of fried shallots.