(optional) Roast the bones in the oven or air fryer at 190°C for 5 minutes

Bring the water with the bones to a boil. Discard the water, rinse, then return the bones to the pot with fresh water. Lower the heat to maintain a gentle simmer just below boiling.

Simmer for 1 hour 30 minutes, skimming the surface regularly.

Add the remaining ingredients and simmer, covered, for another 40 minutes.

Strain and set aside.

Mix all the filling ingredients except the meat together and let them infuse for 10 minutes

Add the meat and stir continuously until it absorbs all the liquid and becomes a sticky paste.

Using your fingertip, moisten the edges of a wonton wrapper with a little water.

Place a small amount of pork filling in the center.

Fold the wrapper into a rectangle.

Press to seal the edge.

Starting from the folded side, moisten one corner then place the opposite corner over it.

Press to seal (see the video below).

In a saucepan, bring the chicken broth to a boil. Set aside for later use.

While the broth is heating, bring a large pot or wok of water to a boil. Gently drop the wontons into the boiling water. Stir them with a spoon to prevent sticking. You may need to cook them in batches

When the wontons float to the surface (or after 6–7 minutes), continue boiling for about 1.5 more minutes. Add the bok choy and cook for an additional 30 seconds.

Add salt, ground white pepper, and sesame oil to the serving bowls, then fill each one with the hot broth.

Remove the wontons and bok choy from the water and place them in the bowls. Garnish with green onions and chili oil (if desired).