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1
Make the broth In a pot, heat the oil.
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2
Add the chicken and spareribs and cook over moderate heat, turning occasionally, until lightly browned, 5 minutes.
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3
Add the cardamom pods, peppercorns and star anise and cook, stirring, for 1 minute.
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4
Add all of the remaining broth ingredients and bring to a boil.
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5
Simmer over moderately low heat, skimming off the fat, until the broth is reduced to 6 cups and very fragrant, 40 minutes.
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6
Strain the broth through a cheesecloth-lined sieve into a large saucepan; skim off any fat.
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7
Make the wontons In a bowl, combine all of the ingredients except the wrappers and garnishes.
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8
Arrange 4 wrappers on a surface; keep the remaining ones covered with a damp paper towel.
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9
Brush the wrapper edges with water.
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10
Place 2 teaspoons of the filling in the center of each wrapper.
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11
Bring all 4 corners of each wrapper together and twist the top gently to form into purses.
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12
Press the edges to seal.
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13
Transfer the wontons to a plate.
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14
Repeat with the remaining wrappers and filling; cover with plastic wrap.
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15
Make the wontons Bring the strained broth to a boil.
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16
Add the wontons and simmer over moderate heat until cooked through, about 3 minutes.
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17
Spoon the wontons into bowls and ladle the broth over.
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18
Garnish the soup with the sesame oil, cilantro leaves and sliced scallion and serve.
