Step 1

For the Broth: Combine chicken, pork trotters, and ham in a large stockpot and cover with water. Bring to a boil over high heat. Boil for 10 minutes, then dump contents into the sink and liet liquid drain. Clean bones and meat until cold running water, rubbing off any scum or blood clots that may appear and return to the stockpot.

Step 2

Fill stockpot with cold water until water is about 1 inch above the surface of the bones. Add kombu, dried shrimp (or stockfish), scallion whites, 4-inch knob of 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, about 2 hours.

Step 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 next day, using a spoon to remove the solid fat from the top.

Step 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 up to 1 day in the refrigerator. Drain when ready.

Step 5

Meanwhile, combine pork, 2 teaspoons grated fresh ginger, sugar, soy sauce, sesame oil, half of chives, and 1 teaspoon salt in a medium bowl. Mix with fingers until thoroughly combined. To test for seasoning, place a small amount on a microwave-safe plate and microwave on high power until cooked through, about 10 seconds. Taste for seasoning and add more salt as necessary.

Step 6

Place one wonton wrapper in the center of the cutting board, keeping the rest covered in plastic. Place a 1 tablespoon-sized portion of pork filling in center of wrapper, and top with a single shrimp. Using your finger tip, moisten the wrapper with water around the edge.

Step 7

Lift two opposite corners up to meet at a point, then use your fingertips to seal the rest of the sides, forming a triangle, and squeezing out as mush as as possible.

Step 8

Pull the two opposite corners towards each other to form the triangle into a plump folded crescent shape, using a little water to seal the edges. Transfer to a plate and repeat with remaining wontons.

Step 9

For the Soup: Bring broth to a boil. Add wontons and cabbage and cook until wontons are cooked through, about 3 minutes. Stir in remaining chives and remove from heat. Allow to cool for 1 minute. Serve immediately.