Combine everything except the broth, wonton wrappers and green onions in a bowl and use chopsticks or a big fork to mix.
Put a teaspoon of this mixture on each wonton wrapper.
Roll the wonton wrappers up halfway then fold the two sides back and dab on some water.
Lay the wontons on a baking sheet.
Don’t forget to dust your wontons and the baking sheet with flour to keep them from sticking.
If you aren’t going to use them right away, you can layer them in a freezer bag and freeze them for up to 2 months. If you want to keep them for 4 months store them in an airtight container.
Heat a pot of broth on the stove.
When it boils, turn the heat down to a simmer and add the green onions. Bring a pot of water to a boil and drop in 10 wontons and stir once with a wooden spoon so none stick to the bottom of the pan.
When they float to the top, scoop them out of the broth and put them in the soup.
Add 10 more wontons to the hot water and repeat until all the wontons are cooked and in the soup.
Serve hot.
