Pork Dumpling Soup

Combine rice wine and cornstarch in a large mixing container, whisking until smooth. Add ground pork, finely chopped green onion, soy sauce, grated ginger, sesame oil, and sugar; stir until the mixture is cohesive and has a uniform consistency, approximately 10 minutes. Cover and refrigerate for an hour to allow the flavors to meld.

Prepare wonton wrappers by placing a small amount of pork mixture onto the center of each wrapper. Brush the edges with beaten egg and fold the wrapper over, pinching to seal a small, self-contained package. Repeat this process with the remaining wrappers and pork mixture, setting aside until ready to use.

Prepare a steamer by inserting an insert into a saucepan and filling it with water, leaving about an inch at the top. Bring the water to a boil and add bok choy, snap peas, carrot, and additional chopped green onion. Cover the saucepan and steam until the vegetables are tender, taking anywhere from 2 to 6 minutes.

Arrange wontons in a steamer basket and steam until the pork is no longer pink, approximately 10 minutes. Remove from heat and place alongside the steamed vegetables in four soup bowls.

Combine chicken broth and water in a saucepan, heating until hot, taking about 5 to 7 minutes. Pour the hot broth mixture evenly over the vegetables and wontons in each bowl, followed by a sprinkle of chopped green onion on top.