Prepare the shrimp filling

• Chop the shrimp into a paste, keeping some chunks for texture.
• Add the green onion, shiitake mushrooms, cilantro, grated garlic and grated ginger.
• Season with soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, cornstarch, chicken bouillon powder, white pepper and a little salt.
• Mix everything together until well combined.

Fill the wontons

• Place a teaspoon of filling in the center of a wonton skin.
• Brush water around the edges.
• Fold opposite ends to make a triangle, pinch out the air and seal it shut.
• Push and cross the bottoms to shape each wonton.

Boil the wontons

• Bring water to a boil and add the wontons.
• Cook until they float to the surface.

Make the dipping sauce

• Combine soy sauce, rice vinegar, sesame oil, grated garlic and grated ginger.
• Add sugar to balance and mix well.
• Finish with black sesame seeds and cilantro.

Freeze the rest

• Arrange the remaining wontons on a tray without touching.
• Freeze until firm, then store in the freezer.