Combine the ground pork, sesame oil, soy sauce, eggs, bread crumbs, salt, pepper and scallions in a large bowl. Mix well to combine, but avoid squeezing or overmixing.

Place about 1 rounded teaspoon of filling in the centre of each wonton wrapper, then

Wet the outer edges of 2 sides of the wonton. Fold the wonton into a triangle, seal the edges, and

Shape as desired – to get the final shape pictured, wet one of the bottom corners of the triangle, flip it over, and bring the two corners together, squeezing to seal them together

Bring 3 cups of low-sodium chicken broth to a boil over medium-high heat; if you'd like to season the broth, and I do, add 1 teaspoon soy sauce and 1 teaspoon sesame oil.

Add 8 or so wontons to the broth; they are done when they float to the top, typically for 3 to 5 minutes. If using frozen wontons (see notes above recipe), it will take an additional minute or two.

At this point, I typically add 1 package of ramen noodles (throw away the seasoning packet!) and sliced portobello mushrooms and boil for 3 additional minutes. If I'm using peeled, deveined shrimp, I also add them at this time. After 3 minutes, turn the heat off, top with a handful of cleaned spinach or bok choy leaves, stir, and wait for a minute or two (the residual heat will wilt/cook the greens). Serve, topping with thinly sliced scallions if desired.

Same procedure as a dinner-sized portion, but reduced to 2 cups of broth per serving, omit the noodles, use 5 to 6 wontons, and scale up/down the additional vegetables as desired.