Put the chicken in the pot.

Add ginger, garlic, onion, and carrots.

In one filter bag place the mushrooms, and in the other filter bag place the scallions and the whole peppercorns.

Add salt and water. Bring to a boil, then simmer for three hours on low.

Chop the mushrooms roughly.

Shred the chicken.

Mix mushrooms, chicken, and the rest of the ingredients in a bowl.

Put 1/2 teaspoon (don’t overfill!) filling in the center of each wrapper.

After filling all the wrappers, make a sealing paste: Mix one tablespoon flour and one tablespoon water together in a small bowl. Put a little paste on your finger, spread it on one edge of the wrapper. Fold the wrapper into a triangle, and then fold both ends together (see picture).

Strain the broth and freeze (without vegetables). Freeze wontons in an aluminum pan, in layers separated by parchment paper.

When ready to serve, defrost the soup and bring to a boil. Defrost the wontons and add to boiling soup. They will float up after a minute.

Just before serving, add a handful of shredded cabbage and julienned carrots to boiling broth for three to five minutes until slightly cooked yet still tender. Add seared shiitake mushrooms and scallions if desired.