In a bowl, mix the ground chicken or pork with soy sauce, sesame oil, garlic, ginger, green onions, and a small pinch of salt and pepper. The filling should look sticky and well combined. If it looks dry, add a teaspoon of water.

Take one wonton wrapper and place about half a teaspoon of filling in the center (you do not need much—trust me).

Dip your finger in water and run it along the edges. Fold the wrapper into a triangle, pressing the edges tight. Then fold the two corners toward each other and pinch. That is it.

Repeat until you have a little army of cute dumplings ready to go.

In a pot, bring the chicken broth to a gentle boil. Add smashed garlic and ginger slices. Let the broth simmer for 5–7 minutes to absorb flavor.

Season it with soy sauce, sesame oil, and salt to taste.

Drop the wontons into the simmering broth. They will sink first, then float when done. Usually takes 4–5 minutes.

If you are adding veggies like bok choy or mushrooms, toss them in during this step.

Remove the ginger slices (optional). Ladle the soup into deep bowls. Add green onions on top and a little chili oil if you like some heat.

Enjoy immediately while the wontons are still tender and silky.