Wonton

1. In a large bowl, combine the flour and salt, then add the eggs. Mix well with a wooden spoon.
2. Slowly add the water and continue to stir the mixture until a smooth dough forms.
3. Adjust the amount of water according to the water absorption capacity of the flour and the quality of the water. Stop adding water when there is no more dry flour in the bowl.
4. Roll out the dough and place it in a large bowl, cover with plastic wrap and let it rest for 15 minutes.
5. On a lightly floured work surface, knead the dough again for about 10 to 15 minutes until smooth and elastic.
6. Cover it with a cloth and let it rest for 30 minutes
7. Divide the dough into 2 equal portions.
8. Lower it to about ⅛ inch (3 mm) thick.
9. Fold the dough into quarters, cover it again with plastic wrap and let it rest for 30 minutes.
10. Simultaneously proceed in exactly the same way with the other half of the dough.
11. Generously sprinkle the work surface with cornstarch and place 1 dough on top.
12. Pass it through the pasta machine (ravioli / lasagna position) and take out very thin strips that must be cut with a cookie cutter. Preferably, the cookie cutter should be square, about 3 inches (8 cm).
13. Continue in this way until all the dough is used up.
14. Set aside in the fridge.

Garnish and soup

1. Soak the dried shiitake mushrooms in cool water beforehand. Wash, remove their stems and mince them.
2. Rinse the small, dried, unshelled shrimp and drain them.
3. Break 2 eggs into a bowl and extract the yolk. Reserve the egg white for later.
4. In a bowl, combine the minced meat with the sliced ​​shiitake mushrooms, a pinch of salt, 1 teaspoon of chicken broth powder and half the starch. Stir vigorously.
5. In another bowl, place the shrimp cut into large pieces.
6. Add the lightly beaten egg whites with 1 teaspoon of plaice powder, salt, remaining chicken broth powder, and remaining starch. Knead until the shrimp reach a sticky consistency.

Wrapping

1. Place a sheet of wonton dough in the palm of the hand.
2. Using two chopsticks or a teaspoon, scoop a moderate amount of the meat filling and then pieces of shrimp and place them in the center of the wonton sheet.
3. Use the chopsticks or spoon to press down on the filling, then use the fingers to pinch the wonton wrapper inward. Close the wonton by gently pinching several times.
4. Continue in this way until all the stuffing and wonton leaves are used up.
5. Set aside.
6. Wash the pork bones, place them in boiling water and blanch them to remove all traces of blood. Drain and set aside.
7. Wash the shrimp heads and shells. Drain and set aside.
8. Heat a wok over medium to high heat then pour in the oil.
9. When the oil is hot, sauté the small, dried, unshelled shrimp, shrimp heads and shrimp shells until they release their fragrance.
10. Drain the whole and place it in a cheesecloth.
11. Close the broth bag and place it in a large pot with the pork bones. Add 3.5 quarts (3,5 liters) of water, the remaining 2 teaspoons of plaice powder and the fresh ginger.
12. Bring to a boil over high heat, then cover and reduce to low heat and simmer for 2 hours.
13. Add salt to taste.

​​Cooking of the wontons

1. Bring the soup to a boil over high heat.
2. Place the wontons in the broth and add at least 1 tablespoon of sesame oil.
3. Boil until the wontons begin to float on the surface, then pour the broth and wontons into a bowl.
4. Sprinkle with scallions and fresh cilantro leaves and drizzle with a drizzle of sesame oil.