Remove one leaf from the Napa Cabbage (1 head). Cut the leaf into thin strips.
Chop strips into finer pieces and add to a large bowl.
Mince Fresh Ginger (2 slice) and slice Scallion (1). Seperate the white and green parts.
Add ginger and white part of green onion to the large bowl.
Add Ground Pork (3/4 pound) to the bowl along with Ground White Pepper (1/8 teaspoon), Soy Sauce (4 tablespoon), Egg (1), Oyster Sauce (1 1/2 tablespoon), Sherry Wine (1 tablespoon), Granulated Sugar (2 teaspoon) and Sesame Oil (1 teaspoon).
Make sure your hands are clean and mix all the ingredients together.
Put 1 teaspoon on the corner of one of the Wonton Wrappers (20).
Then fold the wrapper toward the opposite corner. Put a little dab of water on the top of the skin. Now put your index finger in the middle and flod the two sides together. It should look like a square flower.
In a pot, add Water (4 cup), Vegetable Oil (1 teaspoon), Chicken Powder (1 1/2 teaspoon), Salt (1/2 teaspoon), Granulated Sugar (3/4 teaspoon), Ground White Pepper (1/8 teaspoon), Sherry Wine (1 teaspoon), Sesame Oil (1/2 teaspoon) and the chopped green onion.
Once the water comes to a boil, add the wontons. Once the water starts boiling again, turn the heat to medium-low and cook for 4 minutes. Stir gently and occassionally.
After 4 minutes, turn off the heat and add in Distilled White Vinegar (2 teaspoon). Serve into bowls. Garnish with the chopped green onion.