Place sugar, hoisin sauce, soy sauce, rice wine and salt in a small bowl. Stir until sugar is dissolved. Add pork, turn to coat with marinade. Marinate pork in refrigerator, covered, turning occasionally at least 8 hours, or overnight.
Heat oven to 375*. Place pork on rack in roasting pan, in center of oven. Roast until thermometer inserted in thickest part of pork reads 165*, about 45 minutes. Cool completely before slicing.
For filling, combine all ingredients except wonton wrappers and water. Position wrapper with one corner pointing towards you. Spoon 1 rounded teaspoon of filling just below the center of wrapper. Fold bottom cornerup over the filling. roll up wrapper and filling, leaving 1 at the top. Moisten the right-hand corner with water. Grasp both side corners and bring together and over lap the left over the right corner. Fold the top down and seal. It will look like an envelope. I do this production-line style. Use 24 wontons in the soup. Wrap and freeze remaining wontons
Bring the 8 cups of water to boil. Drop wontons, in one at a time, cooking 4-5 at a time. Simmer, uncovered about 3 minutes. Remove and rinse; drain.
-War Wonton Soup-
Wash the chicken breast. Place in a small saucepan, cover with water, bring to boil and simmer for 20 minutes, turn off heat. Wash nappa cabbage and bok choy well and drain, cut into bite size pieces.
In a large Dutch oven, place bouillon cubes, add 8 cups of water, heat over medium heat. Add mushrooms, green onions, cabbage, bok choy and snow peas, and cook until almost tender. Meanwhile, cut up the chicken into bite size pieces and add the chicken and the broth to the Dutch oven. Add all other ingredients and heat thoroughly, except the wontons. Do not overcook. When ready to serve, place 4 wontons on the bottom of a large soup bowl, and cover with soup. Serve immediately. If additional broth is need, use 2 cups of water and 1 chicken bouillon cube and 1 beef bouillon cube