Traditional minced pork filling with finely chopped napa cabbage in a clear ginger-infused chicken broth.
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Place the minced napa cabbage in a bowl with a pinch of salt, let sit for 10 minutes, then squeeze out all excess moisture using a kitchen towel.
In a large mixing bowl, combine ground pork, squeezed cabbage, grated ginger, green onions, soy sauce, sesame oil, rice wine, and white pepper.
Stir the pork mixture vigorously in one direction for 3-5 minutes until it becomes a sticky, cohesive paste.
Place a teaspoon of filling in the center of a wonton wrapper, moisten the edges with water, fold into a triangle, and bring the two side corners together to seal.
In a large pot, bring the chicken broth and ginger slices to a gentle simmer for 10 minutes to infuse the flavors.
Bring a separate pot of water to a rolling boil and carefully drop the wontons in, cooking for 3-4 minutes until they float to the surface.
Remove the wontons with a slotted spoon and distribute them into serving bowls.
Ladle the hot ginger-infused chicken broth over the wontons and garnish with extra green onions if desired.
