• Combine all the filling ingredients in a bowl, stir and mix well to form a sticky filling. Chill in the refrigerator for 30 minutes.

Assembling The Wontons:

• Place a piece of wonton wrapper on a flat surface and spoon about 1 heaping teaspoon of the filling into the wrapper. Do not overfill. Dip you index finger into a small bowl of water and brush the water on the edges of the wrapper.
• Fold the wonton over to form a triangle shape and press to seal the edges tightly.
• Using both thumbs and index fingers, bring the two corners down together and secure firmly.
• One corner should overlap the other. Dab on a little water to help seal it. Place the wontons on a floured surface or baking sheet. Cover them with a damp kitchen towel to prevent drying. Repeat the process until the filling is used up.
• Bring the water to a boil in a large saucepan. Gently drop the wontons into the water and boil until they float to the top, about 2 minutes. Remove the wontons with a strainer or slotted spoon, drain the excess water and cover them to prevent drying.

The Soup:

• Combine the chicken broth and water in a medium saucepan, and bring to a boil. Season with pepper and salt. Transfer 5 wontons into each soup bowl, add some broth and garnish with scallions. Serve immediately.