In a non-reactive mixing bowl, combine ground pork, minced shrimp paste, oyster sauce, 1/2 tablespoon light soy sauce, sesame oil, ground white pepper, and 1/2 teaspoon sugar. Mix vigorously in a clockwise direction for 3 minutes until the proteins emulsify into a sticky, uniform paste.

Lay a wonton wrapper on a dry surface. Place 1 level teaspoon of the filling in the center. Moisten the perimeter with water using a fingertip. Fold into a triangle, pressing out all air bubbles, and join the two base corners together with a dab of water to create a traditional nurse's cap shape.

In a large stockpot, bring the chicken stock to a boil over high heat. Add the crushed cilantro roots, bruised garlic, and cracked white peppercorns. Reduce heat to medium-low and simmer for 15 minutes to infuse the broth.

Strain the broth through a fine-mesh sieve to remove solids, then return the liquid to the pot. Stir in the fish sauce, the remaining 1/2 tablespoon light soy sauce, and the remaining 1/2 teaspoon sugar. Maintain at a bare simmer.

Bring a separate large pot of water to a rolling boil. Submerge the dumplings and cook for 3 to 4 minutes. The dumplings are finished when they float to the surface and the internal temperature reaches 74°C (165°F). Remove with a slotted spoon and set aside.

Blanch the baby bok choy in the same boiling water for 45-60 seconds until the stems are tender-crisp. Drain immediately.

Distribute the cooked dumplings and bok choy evenly among four pre-warmed serving bowls.

Ladle the hot aromatic broth over the dumplings. Finish each bowl with 1/2 tablespoon of fried garlic oil, a sprinkle of fresh green onions, and cilantro leaves. Serve immediately.