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Step 1: In a large bowl combine ground turkey, salt, rice wine, soy sauce, sesame oil, ginger, sugar, and scallions.
Mix well. Place 1 heaping teaspoon of filling into the center of each wonton wrapper.
Option: Skip wonton wrapping. Roll meat mixture into balls (like meatballs)...1 tsp at a time.
Moisten edges with water and fold the corners together, pressing out any excess air. (It should look like a triangle). Slightly lift the long edge of the wonton.
Wrap the edges in the opposite directions and press firmly to seal, using your finger to create a space and wetting the edges as needed.
Continue with the rest of the wontons and let them rest while you prepare the soup.
Step 2: In a medium pot over medium heat saute shallot until soft, stir in minced garlic and ginger. Saute 1 minute. Stir in 4-6 cups chicken stock (or mixture of water/chicken boullion/chicken ramen seasoning), chicken broth, soy sauce, sesame oil, and green onions. Let simmer while you prepare wontons/meatballs.
Once wontons or meatballs are ready, add and cook for 5 minutes.
Serve warm.
Alternatively...roll meat mixture into small meatballs and simmer 5-6 minutes in broth. Add cut up wonton wrappers or ramen noodles and simmer 3 minutes until done.