Prepare the wonton filling by combining ground pork, shrimp, sesame oil, cornstarch, salt, ground white pepper, and finely chopped scallions. Mix well, then allow to marinate for 15 minutes.

Place approximately 1 tablespoon of the pork and shrimp filling into the middle of a wonton wrapper. Dip your finger in some water and use it to “draw” a circle around the filling on the wonton wrapper. This will help the wrapper to seal. Gather the edges of the wonton wrapper towards the middle, then pinch just above the filling to seal it. Repeat until all of the filling is used up.

Bring a medium-sized pot of water to boil over high heat. Cook the wontons in small batches. You’ll know when they’re cooked when they float to the top. Remove the cooked wontons from the water using a spider skimmer.

In a separate pot, bring the chicken stock to a boil over high heat.

Add soy sauce, Shaoxing wine, sesame oil, ground white pepper, ½ cup chopped scallions and sugar.

Transfer the soup into individual serving bowls. Place 3 - 4 wontons into each bowl.

Garnish with the remaining fresh chopped scallions.