Beginning with the shrimp, combine all wonton ingredients until well blended. Fill wonton wrappers, by placing a teaspoon of filling in the center of a wrapper. Dip your finger in water and rub along all edges of wrapper. Fold in half to make a triangle, pressing the seams to seal. Then taking the left and right corners pull them up as if raising their arms over their head and pinch at top. Continue until all wrappers are assembled. Will make 35 - 40 wontons. Wontons can be frozen if not using immediately.

Using a steamer basket lined with kale or cabbage leaves, steam wontons in batches, for 10 minutes each. Serve immediately.

In a medium sauce pan, add in chicken broth and two thin slices of ginger and gently simmer broth for 10 minutes. Remove ginger slices and discard before serving.

Meanwhile, in a separate small pan of boiling water, add in a handful of kale leaves cut into large bite-size pieces. Gentle cook for 5-7 minutes until tender, then add in 4 oz. raw shrimp and cook for 1-2 additional minutes until shrimp turn pink.

Remove kale & shrimp from water and place in individual soup bowls. Add in steamed wontons and cover with broth. Drizzle with sesame oil and sprinkle with cilantro and scallion slices.