In a small bowl combine ground pork, sliced scallions (white parts), soy sauce, Shaoxing wine, sesame oil, grated ginger, salt, white pepper, cornstarch and egg white. Mix thoroughly with a spoon or chopsticks until mixture is slightly sticky and well combined (about 1–2 minutes).

Assemble wontons

Place a wonton wrapper on a clean surface. Put about 1 teaspoon (roughly 1/2 tablespoon) of pork filling in the center of the wrapper. Lightly moisten the edges of the wrapper with a dab of water. Fold wrapper in half to form a triangle, pressing out air and sealing edges. Optionally bring the two outer corners of the triangle together and press to seal to form the classic wonton shape. Repeat with remaining wrappers and filling (should make ~12 small wontons). Keep assembled wontons covered with a damp towel to prevent drying.

Soup

Heat broth

In a small saucepan, combine chicken stock and water. Bring to a gentle simmer over medium heat. Add light soy sauce, a pinch of salt and a pinch of white pepper; taste and adjust seasoning. Keep at a gentle simmer (do not vigorously boil).

Cook wontons

Gently slide the assembled wontons into the simmering broth in a single layer, making sure they have room and are not crowded. Simmer for 4–5 minutes, or until wonton wrappers become translucent and the filling is cooked through (pork internal temperature should reach 70°C / 160°F). Stir gently once or twice to prevent sticking.

Finish soup

Stir in 1/4 teaspoon sesame oil and the sliced green parts of the scallions. Taste and adjust seasoning with a little more soy or salt if needed.

Serve

Ladle the hot soup and wontons into a warmed cup (approximate 1 cup serving). Garnish with extra sliced scallion greens. Offer soy sauce or chili oil at the table to taste.