If using frozen shrimp, submerge in a bowl of cold water for 10–15 minutes to thaw. Peel the shrimp, reserving the shells for the broth. Trim and finely chop the green onions, setting aside a tablespoon of the green parts for garnish.

For the broth, add the ginger slice to a large pot, smash the garlic cloves lightly and add them along with the shrimp shells, chicken broth, fish sauce, soy sauce, and white pepper. Cover with a lid and let it gently simmer on medium-low for 30–60 minutes. Reserve the sesame oil to stir in at the end.

For the filling, combine ground pork, corn starch, fish sauce, oyster sauce, shaoxing wine, sesame oil, and white pepper in a large bowl. Stir vigorously in one direction for 10 minutes until the mixture becomes sticky and cohesive—use a stand mixer if preferred. Chop the peeled shrimp to desired size—chunkier pieces offer a more satisfying bite—and blend thoroughly with the pork mixture for 5 minutes. Fold in the green onions and mix for another minute. Test for seasoning by cooking a small spoonful, adjusting saltiness as needed.

To fold the dumplings, keep the wonton wrappers under a damp cloth. Place one wrapper in your palm, diamond-shaped, and spoon about 1 teaspoon of filling into the center. Moisten the wrapper’s edges with water, fold the bottom corner to meet the top, pinch the tip, then pleat and press the sides toward the top to seal. Cover finished dumplings with a damp cloth to prevent drying. Continue until all are folded.

Bring a separate pot of water to a rolling boil. Cook the wontons in batches, stirring gently until they float, about 5 minutes. Remove and set aside. Reboil the same water and cook the wonton noodles for just 20–25 seconds, stirring constantly to prevent overcooking.

Strain the broth to discard the ginger, garlic, and shrimp shells. Stir in the sesame oil and remove from heat. Portion the cooked noodles and wontons into bowls. Ladle the hot broth over them and garnish with your choice of toppings.