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In a 4-Qt saucepan, bring the chicken broth, 2 Tbs of the soy sauce and the sliced ginger to a boil over medium heat. Reduce the heat to low and let the ginger steep while making the wontons.
Combine pork, 1 Tbs soy sauce, grated ginger, scallion whites, rice wine, cornstarch and sesame oil in a medium bowl and mix gently by hand.
Fill a bowl with warm water. Assemble wontons with 1 tsp of pork mixture in the center of each wrapper. Use water to wet outside edge of the wonton. Fold the wrapper diagonally over the filling, pressing out any air and make it into a triangle. Press the edges together firmly. Moisten the two points on the long side of the triangle and pinch them together over the filling to seal. (It should look like a pope's hat). Repeat with remaining wontons. May freeze uncooked wontons to store.
Remove ginger from the broth with a slotted spoon. Raise the heat to a lively simmer add wontons one at a time so they don't stick together.
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