In a medium skillet over medium heat cook the ground pork for 5-7 minutes or until it is cooked through.

Add the soy sauce, chili paste, oyster sauce, ginger, sesame oil, and garlic cloves and mix well. Heat for one minute.

Pour the mixture into a mixing bowl and add the cornstarch. Stir until well combined.

Lay the wonton wrappers on a cutting board or other surface. Put a teaspoon of filling in each wonton, moisten the edges with water, and press firmly to seal into a triangle. Repeat until all the wonton wrappers have been used.

To make the soup combine the chicken broth, mushrooms, water chestnuts, green onions, sesame oil, soy sauce, garlic, salt and pepper in a large stock pot over medium heat. Bring to a boil and cover. Heat for 15 minutes.

Before serving add the wontons to the boiling soup and cook for 5 minutes.

Divide the soup between bowls and sprinkle with additional green onions if desired.