Place the ground meat in a mixing bowl, add rice wine and soy sauce, and stir clockwise to let the liquid absorb slowly until the meat becomes sticky.

Add white pepper, five-spice powder, and sugar, and mix well.

Add cornstarch and mix well to increase thickness.

Add sesame oil and mix well.

Finally, add minced green onion (adding it first will release water), mix well, and refrigerate to firm up for easier wrapping later.

Cut the large square tofu skin into 4 smaller squares.

Take the chilled meat filling, place a piece of tofu skin in your palm, and put an appropriate amount of meat filling (about 1/2 ounce) in the center.

Gently press the edges with your thumb and forefinger to seal.

The seam between the meat filling and tofu skin will stick together naturally. If not, press the folds slightly.

Bring the broth and water to a boil, add the tofu skin wontons, and cook until the meat filling changes color and is fully cooked.

Add your favorite greens like bok choy or Chinese cabbage and cook until done.

Once the greens are cooked, turn off the heat and add fried garlic and sesame oil.