In a medium-sized bowl, mix the ground pork, scallions, garlic, ginger, soy sauce, rice vinegar, cornstarch, sesame oil, and white pepper until fully combined.

Place a wonton wrapper on a clean surface. Spoon 1 teaspoon of filling into the center, wet the edges with water, fold one pointy end over, and secure the edges to form a triangle.

Make a little indentation at the bottom of the wrapper, wet the bottom points, and bring them together, pressing firmly.

Continue this process with the remaining filling and wrappers, arranging completed wontons on a sheet tray covered with a clean kitchen towel.

In a large pot over medium heat, add chicken stock, sliced ginger, whole garlic cloves, scallions, soy sauce, salt, and white pepper. Bring to a boil, then cover, reduce heat, and simmer for 10 minutes.

Once the broth is ready, discard solids and keep the clear stock warm.

Bring a large pot of water to a rapid boil, add wontons—only as many as you plan to eat—and boil for about 4 minutes until they float.

Using a slotted spoon, transfer the cooked wontons to serving bowls, ladle warm broth over them, and finish with scallions. Serve immediately!