Homemade Wonton Soup

Dice the green onions, and set aside all but 1 tablespoon.

Slice the mushrooms, and set aside all but 1 tablespoon.

Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper.

Stir to thoroughly mix the pork filling.

Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper.

Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water.

Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle.

Press the edges together to seal.

Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.

Bring the chicken broth to a boil in a large saucepan over medium heat.

Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface.

Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms.

Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods.

Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.