In a medium-sized bowl, mix together the pork, green onion, garlic, ginger, soy sauce, rice vinegar, cornstarch, sesame oil, and white pepper until combined.

On a clean work surface, place a wonton wrapper. Add 1 teaspoon of the filling to the center.

Dip a fingertip into water and run it along the edges of the wonton wrapper.

Fold a pointed end over the filling and secure the edges, pressing out any air. This will create a triangle.

Make a little indention in the bottom of the wrapper then run a little water on each of the bottom points of the triangle. Bring the points together and secure them by pressing the edges together firmly with your fingers. See above for a step by step process.

Place wonton on a sheet pan and cover with a clean kitchen towel while you work on the remaining wontons so they don’t dry out.

Repeat with the remaining filling and wrappers.

In a large pot over medium heat add the chicken stock, ginger, garlic, green onions, soy sauce, salt, and pepper. Bring to a boil, cover, reduce to low, and simmer for roughly 10 minutes.

Using a handheld mesh strainer, lift and discard the solids out of the soup and keep warm.

Bring a large pot of water to a boil. Add as many wontons as you are about to consume to the boiling water. Boil for 4 minutes, they will start to float.

Take the cooked wontons out of the water and place them into a serving bowl.

Top with some of the soup and add more green onion. Serve immediately.