In a large pot combine the broth, garlic, ginger, soy sauce, sherry, and sesame oil and allow to simmer over low heat while you make the wontons.
Place all wonton ingredients except the wonton wrappers (ginger, green onion, soy sauce, sherry, sesame oil, ground pork) into a bowl and mix together.
Lay the wonton wrappers flat on your work surface.
Working in batches of six, spoon 1 tsp of the pork filling into the center of each wonton. Brush the edges of the wonton wrappers with water then fold into a triangle shape, press to seal, pressing out air then brush water on one corner and bring the corners together, pressing to seal. Repeat until all the filling has been used.
Lay the wontons on a parchment paper lined baking sheet and set aside.
Add the carrot and bok choy to the simmering broth and cook for 10 minutes or until the bok choy is tender, yet still firm.
Remove the bok choy from the broth and set aside.
Increase the heat to medium then add half of the wontons and cook for 4 minutes.
Remove the wontons from the broth using a slotted spoon or spatula then add the other half of the wontons and cook them for 4 minutes.
Add all the cooked wontons and the bok choy back into the pot.
Season the soup with salt to taste then serve the soup garnished with green onions.
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