Wonton Soup

Wontons:

In a large bowl, combine ground pork, finely chopped green onions, soy sauce, sesame oil, grated ginger, and cornstarch. Mix well until evenly combined.
Place one teaspoon of the pork filling in the center of a wonton wrapper. Wet the edges of the wrapper with water.
Fold the wonton wrapper over the filling to create a triangle, pressing out any air around the filling. Wet the two longer ends of the triangle and bring them together, pressing to seal.
Dip the bottom of the wonton in flour to prevent sticking and place it on a parchment-lined tray. Repeat with the remaining wonton wrappers and filling.
Soup:

In a large pot, bring chicken broth, whole garlic cloves, ginger slices, soy sauce, and sesame oil to a boil over medium-high heat.
Reduce heat to low and simmer for 10 minutes to allow the flavors to meld.
Remove the garlic cloves and ginger slices from the broth and discard them.
Carefully add the prepared wontons to the simmering broth. Cook for 4-6 minutes, or until the wontons float to the surface and the pork filling is cooked through.
Serve the savory Wonton Soup hot, garnished with sliced green onions for an extra burst of freshness.
Storage Options:

Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
Freezer: Freeze cooled soup in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Tips:

Ensure the wontons are sealed tightly to prevent them from opening during cooking.
Customize the broth by adding chili oil or a dash of rice vinegar for added depth of flavor.
Serve with a side of steamed vegetables or a simple green salad for a balanced meal.