In a blender, combine the ground pork, garlic, coriander root, black peppercorns, egg, sesame oil, white sugar, cornstarch, and sauces. Pulse until smooth. Stir in the diced vegetables, then refrigerate the mixture for about an hour.

While the filling chills, remove the shell and devein the shrimp (you can leave the tails on for presentation, if you like). Score the shrimp lightly across the belly to prevent them from curling up when cooked.

Take a wonton wrapper and place it on a clean surface. Add about a tablespoon of filling to the center and place a scored shrimp on top. Wet the edges of the wrapper with water, fold it, and press to seal. Repeat this process until all wontons are filled.

In a pot over medium heat, add water, garlic, sliced onion, coriander root, black peppercorns, light soy sauce, oyster sauce, salt, palm sugar, and chicken bouillon. Bring everything to a boil.

Once it’s boiling, add the pork bones and lower the heat to let it simmer for about an hour. Be sure to skim off any foam or impurities that rise to the top.

Once the broth is almost ready, bring a pot of water to a gentle boil. Drop the wontons in and cook for 4–5 minutes, or until they float to the top. Once done, remove with a slotted spoon and set aside.

Boil another pot of water and cook the egg noodles for 2–3 minutes until tender. Drain and rinse with cold water to stop the cooking, then set aside. In the same pot, blanch the choy sum for 1–2 minutes until it turns bright green and tender. Drain and set aside.