Wonton Soup the Taiwanese Way

You guys might not know the distinction but Wontons comes in many different forms. Growing up in HK, my favorite dish to order was Wonton Noodle Soup. The wontons contain shrimp and ground pork wrapped in a thin yellow wrapper and were served with yellow thin noodles in soup. Having been exposed to the Taiwanese cuisine :), I have discovered a whole new way of making Wontons that are equally delicious. The crunch of the celery gives a whole new dimension to eating Wontons. Not only is it a great meal for cold rainy days, you can also save time by whipping a big batch and freezing them for later use.

Recipe (adapted from Jerry's homemade recipe)( makes about 60)
Filling:
1.5 lb of ground pork (fattier the juicer :P)
2 stalks of chinese celery (finely chopped)
Green scallions 2 stalks (finely chopped)
Ginger, minced
White pepper, 1 tsp
Salt
Sesame Oil, 1-2 tbsp
Soy sauce 4 tbsp
1 pack of Wonton Wrapper, square shaped, defrost in room temperature

Soup:
Dashi- Bonito Fish Stock. Follow directions on packaging.
Celery, finely chopped
Green scallions, chopped
Fried shallots 
Salt and white pepper to taste.

Directions:
1. Prepare filling ingredients. If you are worried about taste, you can microwave some of the filling until cooked. Adjust taste accordingly.
2. Place a tsp of filling in the center of the the wrapper and fold as you like *.
3. Serve with hot soup. ENJOY!

I can eat about 15 in a row. How many can you eat????

* There are many ways to wrap wontons and there is no "right" way. Different cultures have different ways of wrapping wontons as well.  Here is a good link to different methods of wrapping wontons. I pretty much use something similar to Style 7 (the lazy man's way :P)