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.
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.
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!