For the Soup:
In 6-quart stock on Wolf cooktop over medium-high heat, heat olive oil. Add onions, leeks and garlic, stirring often for 6 to 8 minutes until onions and leeks are soft. Stir in thyme, parsley and peppercorns and cook for an additional minute. Add chicken stock and Parmesan rind and simmer for 40 minutes. Strain through a fine mesh strainer. Reserve the stock and discard solids.
For the Dumplings:
In a 10-inch sauté pan over medium heat, sauté oil, onion and garlic until onions are translucent. Add Swiss chard and cook for eight minutes, stirring often. Add water and cover with a lid. Continue to cook 8 to 10 minutes until chard is tender. Remove pan from heat. Drain and discard any excess water. Stir in cheese and season with salt and pepper. Allow mixture to cool.
Place wrappers on cutting board. Place 1 tablespoon mixture into the center of each wonton wrapper. Moisten edges slightly with water and join all four corners in the middle making sure to seal any open gaps.
Bring soup to a boil and drop dumplings into pot. Once they rise to the surface, continue to cook for four minutes.
Fill each serving bowl with three dumplings and cover with 1 cup hot soup. Garnish with parsley.