In a large pot, bring water to a boil and add pork neck bones. Boil for 5 minutes to remove impurities and scum. Drain and rinse thoroughly under running water.
Tip: Parboiling ensures your broth turns out clear and clean-tasting — never skip this step.

Preheat oven to 400°F (200°C). Arrange the cleaned bones on a baking tray and roast for 40 minutes, or until deeply browned.
Tip: Roasting enhances the flavor and color of your broth, giving it that signature golden hue.

In a dry pan, toast the dried shrimp over medium heat until fragrant (about 2–3 minutes).
Lightly toast the dried flounder directly over an open flame for 5–10 seconds per side — just enough to release its aroma.
Tip: Be careful — dried fish burns quickly. This step adds a layer of ocean umami traditional to Cantonese broth but can be skipped if you prefer a cleaner flavor.

In a large stockpot, combine the roasted bones, toasted dried shrimp, dried flounder, ginger slices, and rock sugar. Fill with water until the pot is full (bones should fill no more than one-third of the pot).
Bring to a boil, skim any foam, then reduce to medium-low heat and simmer for 2–4 hours.
Top up with water as needed to maintain volume.
Tip: The longer you simmer, the deeper and milkier your broth becomes — traditional Hong Kong shops simmer theirs for 6+ hours for that creamy “stock cloudiness.”

About 30 minutes before finishing, taste and adjust with fish sauce and a pinch of salt. For extra umami, you can add a bit of shrimp powder or a small shrimp cube — adjust slowly to balance.

In a large bowl, combine ground pork, chicken powder, sugar, white pepper, soy sauce, and tapioca flour. Mix until sticky and well incorporated.
Add minced shallots, chopped shrimp, and chopped shiitake mushrooms. Mix gently until evenly distributed.
Tip: Stir the filling in one direction — this helps bind it, making the wontons tender but bouncy.

Place a wonton wrapper in your palm. Add 1 teaspoon of filling in the center, wet the corners with water, fold diagonally into a triangle, and press to seal.
Bring the two side corners together and press lightly to form the classic “boat” shape.
Tip: Keep wrappers covered with a damp towel to prevent drying. Practice makes perfect — your first few will tear, but you’ll get the feel quickly.

Bring a pot of water to a gentle boil. Drop wontons in batches, stirring gently to prevent sticking. Cook for 2–3 minutes, or until they float to the surface.
Tip: Don’t overcook — the delicate wrappers will tear if boiled too long.

In the same pot, cook wonton noodles according to package instructions — typically 2 minutes for fresh noodles.
Drain and rinse briefly under warm water to remove excess starch. Drizzle with a few drops of sesame oil to prevent sticking.
Tip: Separate noodles with your hands before cooking to ensure even cooking and a springy texture.

Add noodles to a bowl, top with wontons, and ladle hot broth over everything. Drizzle with sesame oil and garnish with chopped chives or green onions.
Serve immediately while piping hot.