Warm & Satisfying Low Fat Won Ton Soup with Baby Bok Choy

For Wontons:
1/2 lb lean ground pork
1-2 scallion, finely chopped
1 Tbsp low-sodium soy sauce
1/2 tsp rice vinegar (not seasoned)
1/2 tsp Asian sesame oil
1/2 tsp salt
1/4 tsp ground white pepper
~30 wonton wrappers, thawed if frozen
1 Tbsp cornstarch + 1/4 cup cool water (cornstarch slurry)
For Soup:
2 quarts low-sodium chicken broth
1/2 pound baby bok choy, leaves separated and washed well
1/2 tsp white pepper
salt as desired
Stir together pork, scallions, soy sauce, vinegar, sesame oil, salt, and white pepper in a bowl in 1 direction with your hand until just combined (do not overwork, or filling will be tough).
Put 1 wonton wrapper on a work surface (keep remaining wrappers covered with damp cloth). Spoon a teaspoon of filling in center of square, then brush cornstarch slurry around edges. Lift 2 opposite corners together to form a triangle and enclose filling, pressing edges firmly around mound of filling to eliminate air pockets and seal. Moisten opposite corners of long side. Curl moistened corners toward each other, overlapping one on top of the other, and carefully press corners together to seal. Make more wontons in same manner.
Fill a medium sized pot with 6 cups of chicken broth. Reserve remaining 2 cups of broth. Bring broth to a boil over medium-high heat. Add wontons and stir lightly to prevent them from sticking to the bottom of the pan.  When the broth begins to boil again, add 1 cup of broth. When water begins to boil again, add remaining cup of broth and bok choy. When the broth boils for the final time, the wontons & bok choy should be done. Serve hot.