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In a bowl, mix all the wonton ingredients (except the wonton wrappers) with 2 tbsp of water until fully incorporated.
Make the dumplings. Spoon 1 to 1½ tsp of filling in the centre of a wrapper. Fold one corner to the other and seal with water, forming a triangle. With the point facing up and the flat side facing down, dab the right corner with water and bring the left side over to the right; press together to form a wonton (this should look like a pointed tortellini). Repeat with the remaining wrappers and filling.
Bring the chicken broth to a simmer. Meanwhile, bring a large pot of water to a boil. Boil the wontons until they float.
In a large bowl, add the soy, green onions, sesame oil, white pepper and salt. Place the wontons on top and ladle the broth over. To kick up the flavour and heat, drizzle with chilli-black bean oil and/or garlic-chilli oil, if desired.