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1
Combine shrimp, pork, mushrooms, the 1/2 cup green onion, the pimiento, 2 tablespoons cilantro, the soy sauce, and red pepper.
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2
To fill wontons, place each wonton skin in front of you so that one corner is pointing toward you.
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3
Place 1 teaspoon filling in the center of each wonton skin.
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4
Fold the lower corner of the wonton over the filling and bring its point up to tuck under the filling.
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5
Roll the wonton up slightly away from you, leaving about 1 inch of skin unrolled at the top corner.
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6
Use water to moisten a side corner.
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7
Grasp opposite corner and, overlapping them over the filling, attach side corners to each other, leaving top corner free.
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8
In a 3-quart saucepan bring 6 cups water to boiling.
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9
With a spoon place 20 of the wontons, one at a time, into boiling water.
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10
Reduce heat.
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11
Simmer for 5 minutes.
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12
(If using frozen wontons, do not thaw; after adding, return water to boiling before simmering.)
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13
Drain and rinse with cool water.
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14
Meanwhile, in a 2-quart saucepan combine chicken broth, carrot, green onion, and ginger.
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15
Bring to boiling; reduce heat.
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16
Cover and simmer for 2 to 4 minutes or until vegetables are crisp-tender.
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17
Remove ginger and discard.
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18
Stir in sesame oil.
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19
Divide wontons among bowls and ladle broth mixture atop.
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20
Sprinkle cilantro atop each soup bowl, if desired.
