Combine the shrimp and pork in a bowl with the sugar, cornstarch, soy sauce, wine and pepper. Stir in the water a tablespoon at a time, then add the green onions and bamboo shoots. Cover and refrigerate for 30 minutes.

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 edges and fold each wrapper in half to form a triangle. Press the edges to seal. Bring the two side corners together and use a little egg white to seal them.

Heat the stock in one pot. Bring water to a boil in a separate large pot, then simmer the wontons about 20 at a time. For pork filling, cook until the largest wonton in each batch reaches 160°F (71°C) in the center. If you use ground chicken or turkey, cook the filling to 165°F (74°C).

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.