2 pounds chicken backs, wingtips, and/or bones.

roughly chopped with a cleaver 1 1/2 pound pig's trotters, split or sliced 3 ounces Chinese ham or prosciutto 1 (3- by 4-inch) square piece of kombu (see note above) 1 ounce dried shrimp or stockfish (optional) 8 scallions, whites and greens reserved separately 1 (4-inch) knob fresh ginger, sliced, plus 2 teaspoons grated fresh ginger 12 leaves napa cabbage, cut into 2-inch pieces, divided Kosher salt For the Wontons: 24 small shrimp, shells removed and reserved 1/2 teaspoon baking soda 3/4 pound ground pork 2 teaspoons sugar 1 teaspoon soy sauce 2 teaspoons sesame oil 1/2 cup sliced yellow chives, divided (see note above) 24 wonton wrappers (thin variety preferred) Procedures 1 For the Broth: Combine chicken, pork trotters, and ham in over with water. Bring to a boil over high heat. Boil for contents into the sink and liet liquid drain. Clean bones nning water, rubbing off any scum or blood clots that may he stockpot. 2 Fill stockpot with cold water until water is about 1 inch above the surface of t he bones. Add kombu, dried shrimp (or stockfish), scallion whites, 4-inch knob o f sliced ginger, and 4 cabbage leaves. (If using shell-on shrimp for the wontons , add the removed shells to the broth as well). Bring to a boil over high heat, reduce to a bare simmer, and cook, uncovered, until broth is deeply flavorful, a bout 2 hours. 3 Using tongs, discard bones from broth. Strain through a fine mesh strainer into a large saucepan. Defat broth with a ladle if using the same day. Broth can also be transfered to sealed containers, refrigerated overnight, then skimmed the ne xt day, using a spoon to remove the solid fat from the top. 4 For the Wontons: Place shrimp in a small bowl. Add baking soda, 1 teaspoon salt, and 1/4 cup water and mix with fingers. Set aside for at least 15 minutes and u p to 1 day in the refrigerator. Drain when ready. 5 Meanwhile, combine pork, 2 teaspoons grated fresh ginger, sugar, soy sauce, sesa me oil, half of chives, and 1 teaspoon salt in a medium bowl. Mix with fingers u ntil thoroughly combined. To test for seasoning, place a small amount on a micro wave-safe plate and microwave on high power until cooked through, about 10 secon ds. Taste for seasoning and add more salt as necessary. a large stockpot and c 10 minutes, then dump and meat until cold ru appear and return to t

6 Place one wonton wrapper in the center of the cutting board, keeping the rest co vered in plastic. Place a 1 tablespoon-sized portion of pork filling in center o f wrapper, and top with a single shrimp. Using your finger tip, moisten the wrap per with water around the edge. 7 Lift two opposite corners up to meet at a point, then use your fingertips to sea l the rest of the sides, forming a triangle, and squeezing out as mush as as pos sible. 8 Pull the two opposite corners towards each other to form the triangle into a plu mp folded crescent shape, using a little water to seal the edges. Transfer to a plate and repeat with remaining wontons. 9 For the Soup: Bring broth to a boil. Add wontons and cabbage and cook until wont ons are cooked through, about 3 minutes. Stir in remaining chives and remove fro m heat. Allow to cool for 1 minute. Serve immediately.