Step 1

Make the wontons: Line a rimmed baking sheet with parchment paper; set aside. Place a small bowl of water on a work surface.

Step 2

Place the pork, scallions, soy sauce, wine or sherry, sesame oil, ginger, salt, and sugar in a large bowl. Using your hands, mix and knead the dough vigorously until sticky and paste-like.

Step 3

Place 6 wrappers on a work surface. Place a scant tablespoon of filling in the center of each wrapper and press down slightly. Dip a finger in the water and trace around the edges of a wrapper. Fold in half to form a triangle and press to seal, pushing out any pockets of air. Pull the two bottom corners over the center until they meet, then dab with a little water so they stick together and the wonton resembles a nurse’s cap. Place on the baking sheet and repeat with the remaining wrappers.

Step 4

Make the broth: Bring a large pot of salted water to a boil. Meanwhile, heat the oil in a large saucepan over medium-high heat until shimmering. Add the ginger and garlic and cook, stirring constantly, until fragrant, about 30 seconds. Carefully add the broth and soy sauce (it may sputter) and bring to a boil. Reduce the heat and simmer for 15 minutes. Taste and season with more soy sauce or salt as needed.

Step 5

When the broth is ready, add as many wontons as you’d like to cook to the water and gently boil until cooked through, about 4 minutes. Using a slotted spoon, transfer the wontons to bowls. Ladle hot broth over the wontons (about 1 cup broth for every 6 wontons). Sprinkle with more scallions and serve immediately.