In a small bowl, mix pork, ginger, soy sauce, green onions, bread crumbs and egg. Cover and place in the refrigerator.
In large stockpot or Dutch oven over medium, heat canola oil and sesame oil. Cook onion, mushrooms, carrots and celery for 5–6 minutes, stirring frequently. Reduce heat to low. Add garlic and ginger and cook for additional 1 minute. Add vegetable broth and simmer until carrots are tender, approximately 10 minutes.
Place a wonton wrapper in front of you so that it looks like a diamond. Dip your finger in cool water and moisten all around the edges of the wrapper. Place 1 teaspoon of the pork mixture in the center of the wrapper and fold in half over the filling to make a triangle. Press firmly along the sides to seal. Moisten the left and right corners of the triangle and pinch them together firmly. While working with the wontons keep the extra skins and stuffed wontons covered with lightly water moistened paper towels.
Once carrots are tender, add the stuffed wontons and Napa Cabbage to the soup and simmer for 3 minutes. Finally, garnish with green onions and serve.