Combine all filling ingredients in a bowl and press with a potato masher for about 20 strokes. The mixture should look cohesive and slightly sticky, with small shrimp pieces still visible rather than fully puréed.

Arrange 5 to 20 wrappers on a work surface, place filling in the center with two teaspoons, then dampen and seal the edges while pressing out air. A properly sealed wonton has a thin, even rim with no large bubbles trapped around the filling.

Transfer each finished wonton to a lidded container as it is shaped. The covered container keeps the skins supple while you finish the remaining batch.

Bring a large pot of water to a full boil, add the wontons, and cook for 4 minutes or until they float. The wrappers become wrinkled and semi-translucent, and the shrimp pieces show through with a pink tint.

Lift the cooked wontons into serving bowls with a slotted spoon. Draining them well keeps excess cooking water from diluting the seasoned broth.

For uncooked frozen wontons, keep them in airtight containers and boil them straight from frozen for 6 to 8 minutes. Skip freezing this batch if it was made with previously defrosted prawns.

Combine the broth ingredients in a saucepan over high heat, adding any leftover white scallion or shallot ends, then cover and bring to a simmer. Lower the heat and simmer for 5 to 10 minutes, until the broth smells fragrant with ginger, garlic, sesame, and soy.

Remove the garlic and ginger, then blanch the bok choy or Chinese broccoli in the hot broth if using. The greens should turn bright and tender while retaining some structure.

Cook the dried egg noodles according to the packet directions if using, then add noodles, greens, and cooked wontons to each bowl before pouring over the hot broth. Finish with chopped shallots or scallions and serve while the dumpling skins are tender.