Thaw the wonton wrappers, separate carefully and spread out side by side on tea towels.
Peel and finely chop the ginger and garlic.
Snip the chives.
Mix the mince with the ginger, salt, pepper, rice wine, sesame oil and eggs.
Put a portion of the mince filling in the middle of each wonton wrapper and brush the edges of the wrappers with water.
Gather the edges up over the filling and press together to make little purses.
Put the stock into a pan and bring to the boil. Put the filled wontons into the stock and cook without a lid until the wontons rise to the surface. Simmer for a further 2 minutes.
Wash the Chinese cabbage and shake dry. Remove the central rib and tear the leaves into bite-sized pieces.
Meanwhile set out the required number of soup bowls.
Season the soup to taste with soy sauce, rice vinegar and pepper. Add the Chinese cabbage, reheat briefly and ladle into the bowls. Garnish with garlic chives and serve.