To make wontons:
Heat oil in frying pan; cook garlic and ginger, stirring until soft.
Add pork; cook, stirring, until pork is almost browned.
Stir in sauce and cook an additional minute. Remove from heat and let cool.
Heat oil in large saucepan; cook garlic, stirring, 2 minutes.
Stir in stock, soy sauce, water, chili sauce and green onion. Bring to a boil.
Reduce heat and simmer uncovered for 15 minutes. If you want to make this a day ahead; cook to room temperature, then refrigerate, covered. This can also be frozen for up to 3 months.
Place rounded teaspoons of cooled pork mixture in centre of each wrapper.
Pinch together to seal at top of pork mixture leaving the raw edges of wonton wrapper loose like a flower. Make sure the dough is pinched together tightly. Place on a cake pan. Repeat (extras can be frozen for up to a month in a freezer bag).
Serve salad with dressing.
Just before serving soup, divide wontons among serving bowls. Pour hot soup over. Sprinkle with onion.