Methods/steps

1. Combine the cabbage, carrot, and celery in a food processor and pulse 10-12 times (or chop with a chef's knife).  Transfer the vegetables to a mixing bowl and add the ground pork, salt, white pepper, sugar, cornstarch, soy sauce, sesame oil, sherry, ginger, and green onions. With clean hands, mix until well-blended.  Refrigerate the filling in a covered container until you're ready to use it, not more than 8 hours.
2. Place 1 1/2 teaspoons of the filling in the center of each won ton wrapper. Close the wontons, forming a purse shape by gathering edges up around the filling and pinching ends together at the top. Set the wontons aside until all are made.  (You should have about 36 total.)
3. Bring the dissolved Glace de Poulet Gold® to a boil over high heat in a deep, large pan. Place the wontons in the boiling stock and cook about 4 minutes,  until the filling is firm to the touch and the internal temperature of filling reaches 165 degrees.  (Check by inserting an instant-read thermometer halfway into center of a wonton.)
4. With a slotted spoon, transfer the wontons to soup bowls.  Season the hot stock with salt and pepper and the Asian chile-garlic sauce, if desired.  Carefully ladle the hot stock over the wontons and garnish the soup with the green onions.