In a large bowl, combine ground pork, chopped shrimp, white parts of scallions, 1 tablespoon soy sauce, sesame oil, Shaoxing wine, grated ginger, garlic, egg white, and white pepper. Mix thoroughly until well combined.

Place a wonton wrapper on a clean surface. Add 1 teaspoon of filling to the center. Wet the edges with water, fold into a triangle, then bring the two bottom corners together and pinch to seal. Repeat with remaining wrappers, setting aside 8 wontons for frying.

Heat vegetable oil in a small frying pan over medium-high heat. Fry the 8 reserved wontons for 2-3 minutes per side until golden and crispy, ensuring the internal temperature reaches 74°C. Drain on paper towels and set aside.

In a large pot, bring chicken stock to a boil with sliced ginger. Reduce heat to medium and simmer for 10 minutes to infuse flavors.

Add remaining soy sauce and rice vinegar to the broth. Season with salt to taste.

Carefully drop the remaining wontons into the simmering broth. Cook for 5-6 minutes until wontons float and the pork filling reaches an internal temperature of 74°C to ensure safe consumption.

Ladle the soup and wontons into four serving bowls. Top each bowl with 2 crispy wontons, fresh scallion greens, and cilantro. Serve immediately while hot.