Wonton soup is ubiquitous in Hong Kong, and the best versions show off generous pink hunks of shrimp through the dumplings’ skins. If you prefer, you can fill the wontons with ground chicken or pork.
Place garlic and ginger in a food processor and pulse until finely ground. Add shrimp, soy sauce, rice wine, cornstarch, and the finely chopped scallions and pulse until combined. Working with 1 wonton wrapper at a time, place ½ tbsp. filling in center, brush edges lightly with egg, and fold in half, forming a triangle; overlap opposite corners, brushing with egg, and pr