In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
2
Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal.
3
In a large stock pot heat the 1 tsp. of oil, add the chopped garlic and ginger root and saute until fragrant (about one minute). Add the chicken stock, soy sauce, dash of sesame oil and green onions. Bring stock to a rolling boil, reduce the heat just slightly and drop wontons in. Cook for 5 minutes. Serve in deep bowls and enjoy!