• Gather all the ingredients.
  

To Make the Soup

• Cut 1 green onion/scallion into 2-inch (5-cm) pieces. Add to a large pot with 6 cups chicken stock/broth. Bring it to a boil over medium heat, then lower the heat. Stir in 1 tsp toasted sesame oil.

  Taste the soup, then season with ¼ tsp white pepper powder and up to 1 tsp Diamond Crystal kosher salt.

  Turn off heat, cover, and keep warm.

  Nami's Tip: Taste before salting—some stock brands run saltier than others.
  

To Make the Filling

• Slice 2 green onions/scallions into thin rounds. Set some aside for garnish.

  Chop cilantro (coriander) and set aside for garnish.
  
• Cut ½ lb shrimp (shelled, deveined, and tails removed) into small pieces, then chop further into a chunky paste.
  
• Combine the shrimp, green onion, and ½ lb ground pork in a large bowl. Add 1 tsp grated ginger to the bowl.
  
• Add 2 tsp soy sauce, 1 tsp toasted sesame oil, 1 Tbsp sake, ½ tsp sugar, 1 Tbsp potato starch or cornstarch, and ¼ tsp white pepper powder.

  Mix until combined.
  

To Fold the Wontons

• Bring a large pot of water to a boil wontons. Fold the wontons as it heats.

  Place 1 tsp filling in the center of a wrapper. Dip your finger in water and moisten the edges. Fold it in half to form a rectangle, pressing out air, then seal the edges.

  Nami's Tip: Less filling makes folding easier.
  
• Wet the two lower corners and press them together.

  Nami's Tip: Imagine the folded corners at the 9 o'clock and 3 o‘clock positions overlapping at the 6 o‘clock position. The filling will compress and fold as you pull the corners together.
  
• Place the wonton on a parchment-lined baking sheet. Cover with plastic wrap as you fold the rest, to keep them from drying out.
  

To Freeze for Later (optional)

• Freeze uncooked wontons in a single layer on a parchment-lined baking sheet, covered, for 1 hour. Transfer to a freezer bag and keep frozen up to 1–2 months.
  

To Cook the Wontons

• Cook in batches: Add wontons to the boiling water and stir to prevent sticking. Avoid crowding the pot, as a sudden drop in water temperature ruins their texture.

  Once the wontons float and the skins turn translucent, cook for 1–2 minutes more (about 5 minutes total; 8 minutes straight from frozen). Transfer to serving bowls and repeat with the remaining batches.

  Nami's Tip: Why boiling the wontons in a separate pot of water? Cooking them directly in the soup will make it cloudy.
  

To Serve

• Pour the hot soup into bowls. Garnish with green onions and cilantro. Sprinkle with white pepper powder, to taste.

  Nami's Tip: Serve with chili sauce or la-yu at the table.
  

To Store

• Leftover wonton soup: Store the soup and boiled wontons in separate airtight containers. Refrigerate for up to 3–4 days or freeze for up to 1 month. Reheat the soup on the stove and add the wontons until warm through.

  Uncooked wontons: Freeze for up to 1–2 months. Boil straight from frozen for 8 minutes.

  Leftover filling: Shape into mini meatballs or patties and pan-fry. Pack the cooked filling in an airtight container and freeze for later.

  Leftover wrappers: Fold a small piece of cheese into a wrapper for cheese wontons—pan-fry or deep fry. A favorite with kids!