Combine sausage, turnip, onion, green onion, soy sauce, whole egg, and ginger in a large bowl.

Mix the ingredients until thoroughly blended.

Cut 10 wonton wrappers into 1-inch strips to create noodles.

Cover the noodles to prevent them from drying out.

Place several wonton wrappers on a clean work surface.

Brush the edges of the wrappers lightly with egg white.

Spoon one teaspoon of the sausage filling onto the center of each wrapper.

Fold one edge of the wrapper over to meet the other edge, forming a rectangle.

Press the edges together firmly to seal the wonton.

Join the bottom two ends of the rectangle together to form a dumpling.

Cover the filled wontons with a damp towel to keep them moist.

Pour the chicken stock into a large saucepan and bring to a boil over medium-high heat.

Carefully drop the wontons into the boiling stock one at a time, ensuring they don't stick together.

Stir the soup occasionally to prevent the wontons from sticking to the bottom of the pan.

Add the wonton noodle strips and shredded chicken to the soup.

Cook for approximately 10 minutes, or until the wontons float to the top and the filling reaches 160°F.

Season the soup with salt and pepper to taste.

Serve hot, garnished with additional chopped green onion if desired.