Thaw the wonton wrappers.
Then open the package and cover the wrappers with a damp towel for about 20 minutes before using.
Mix the ground pork with the egg, scallion, ginger, soy sauce, wine, salt, sesame oil, and chicken broth to make the filling.
Put 1/2 tsp of filling in the center of each wrapper.
Moisten the edges of the wrapper with some water and fold over at the center.
Gently press the edges together.
Fold in half again lengthwise and then pull the corners one over the other and press them together with a little water.
A properly wrapped wonton resembles a nurse's cap.
Boil 4 quarts of water in a deep pot or in the wok.
Add the wontons to the boiling water and bring to a boil.
Add 1 cup cold water and again bring to a boil.
Repeat the process twice, each time adding 1 cup cold water and bringing the pot to a boil.
When wontons float to the surface again, they are ready.
Use a strainer to dish out 5 or 6 wontons into each soup bowl.
Heat 3 cups of chicken broth with 2 cups cold water.
Add the soy sauce, Szechuan preserved vegetable, and bok choy pieces and cook for about 1 minute.
Garnish with chopped scallions and sesame oil.
Ladle the soup with some bok choy shreds into each bowl so that the wontons float up.