In a large stock pot, combine chicken stock, ginger, garlic cloves, soy sauce, rice wine, sesame oil and green onions.
Place lid on the pot and bring to a boil and then reduce to a simmer. Let cook for 10-15 minutes.
While the broth simmers, cook your wontons. Bring a large pot of water to a rolling boil. Add the wontons to the pot in batches, about 12 wontons at a time.
Boil for 3 to 4 minutes, until the dumplings float to the top and are slightly translucent. Remove with slotted spoon and place straight into serving bowls.
Strain out the chunky garlic and ginger from the broth and discard both.
If using any optional vegetables (like baby bok choy), blanch in the soup broth and place in serving bowl.
Ladle hot broth over the wontons. Let stand for 2-3 and garnish with green onions. Serve immediately.
Video
Notes
You can use store bought Chinese Dumplings in place of the homemade version to speed up the recipe if you would prefer!