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In a large bowl combine pork, rice wine, soy sauce, sesame oil, ginger, sugar, and onion.
Mix well. Place 1 heaping teaspoon of filling into the center of each wonton wrapper.
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.
In a medium pot over medium heat add chicken broth, garlic, soy sauce, sesame oil, and green onions.
In a separate large pot, bring about 4 quarts of water to a boil.
Once the water is boiling, add wontons and cook for 5 minutes.
Strain the wontons and add them to the warm broth mixture. Serve warm.