Combine the Wonton ingredients, except the wrappers and water in a mixing bowl until fully mixed.

For the wrappers, there is two ways to do this, the simple, and the fancy. First thing, add some water to a small dish and keep near you, this is for sealing the wontons.

For the simple way, place a wrapper on your palm, one corner towards you and the opposite corner pointed away from you. Place some pork filing in the center of the wrapper, 1/2 teaspoon to 1/2 tablespoon, you will get the feel for this as you make them. Now dip a finger into the water and wet the two edges that are farthest from you, then take the corner nearest you and fold over away from you to the opposite corner, to make a triangle, and use your fingers to seal the two edges. (I will have photos soon to show this). Set the wonton on a sheet of parchment paper. This completes the simple method, repeat until all the filling is used in each wrapper. OR, read the next step for the fancy method.

For the fancy method, once you have the triangle shape, and the two edges sealed, take the two opposite corners and fold over each other and seal those. (I will have photos to show this soon as well). Set the wonton on parchment paper and repeat until all the filling is used in the wrappers.

Add all of the Soup ingredients to a pot and bring to a boil, then reduce to a simmer and cook for 10 minutes, lets the flavors blend. Remove the ginger and garlic.

Bring back to a boil, then lower in the wontons, and cook for 10 minutes. Ladle into bowls and top with spring onion.

Serve.