Combine the shrimp and pork in a big bowl with the sugar, cornstarch, soy sauce, wine and pepper. Stir in the water, a tablespoon at a time. Stir in the green onions and the bamboo shoots and let the mixture sit for half an hour.

Blend in the sesame oil, then add the egg yolk right before filling the wonton wrappers. Add a teaspoon of the pork mixture to the center of a wonton wrapper.

Wet the wrapper edges and fold the the whole thing in half to make a triangle, pressing the edges together. Add some egg white on one tip and fold the others together, using more egg white to seal. Repeat with the other wontons.

Heat the stock gently in one pan and bring water to a boil in another bigger one. When the water begins to boil, add the wontons, about 20 at a time. Each batch will take about 3 minutes to cook. Once the wontons are floating, they are ready to remove.

Take them out carefully and put them into the stock. Keep going until all the wontons are cooked. Garnish with dill and sesame seeds, if you like.