Wonton Soup

Peel and cut the white onion into quarters.  Cut and separate the white parts from the scallions. Roughly chop the green parts and set them aside. Slice the ginger into wedges. Create or measure the stock ahead of time.

Forming the Broth

1. Using a small stock pot or Dutch oven, heat oil over medium heat. Add the white section of the scallions, along with the white onions and ginger. Sauté the veggies till lightly softened, roughly 4-5 minutes.
2. Add the stock, soy sauce, pepper, salt, and oil.  Bring to a boil. After a few minutes at a rolling boil, strain the solids from the broth.
3. To serve, boil Wontons in water. Add a couple of leafy greens, a few cuts of the green parts of the scallions, and 3 to 5 Wontons in a soup bowl. Cover with broth.

Forming the Wontons

1. Whisk the egg to form an egg wash and set aside.
2. Mix all other ingredients by hand in a mixing bowl forming a thick muddled mince by stirring rigorously in one direction. Make sure you fully breakdown the proteins into an emulsion. Stirring in one direction will help align the proteins into a more tender bite. If using frozen cooked shrimp, this can be done in a food processor.
3. To shape the dumplings, start by placing one wrapper flat on the work surface so it appears as a diamond in front of you. Dipping your finger in the egg, smear the lower sides of the wrapper with egg.  Place roughly 1-2 tsp of the mixture in the center. Less is often more, you don't want to overfill the dumpling. Fold the wonton in half to form a triangle, pressing out any trapped air bubbles before sealing the edges.
4. You can simply leave the dumpling in a triangle, or alternatively, with your finger, push a dimple in the center of the dumpling creating an indentation. Use the indentation as a folding point to fold two more corners together, sealing the tips together with more egg wash.
5. Set on a tray lined with parchment paper and finish shaping all remaining dumplings.
6. If you're serving soup now, you can reserve 3-5 dumplings per person and follow the next step.  If you're making soup for later, freeze the tray of dumplings until they are hardened enough to place in a freezer bag. No matter if you're cooking from fresh or frozen, the next step is the same.
7. To cook, bring a pot of water to a rolling boil. Gently drop the wonton dumplings in the water. They should sink to the bottom. Give them an occasional stir so they don't stick to the pot. After a few minutes, the Wontons will begin to float. After they're all floating, wait another minute before taking them out and placing them into a bowl with your hot soup broth. Refrain from cooking the dumplings directly in the soup broth as this will saturate the flavors and not give a layered flavor profile.
8. Serve with chopped scallions greens, optional vegetables. Baby Bok Choy, Dried Seaweed cut into strips, or dried garlic and onion pedals.