Rich broth and tender wontons make for a comforting bowl of soup.
: Combine chicken, pork trotters, and ham in a large stockpot and cover with water. Bring to a boil over high heat. Boil for 10 minutes, then dump contents into the sink and liet liquid drain. Clean bones and meat until cold running water, rubbing off any scum or blood clots that may appear and return to the stockpot.
Using tongs, discard bones from broth. Strain through a fine mesh strainer into a large saucepan. Defat broth with a ladle if using the same day. Broth can also be transfered to sealed containers, refrigerated overnight, then skimmed the next day, using a spoon to remove the solid fat from the top.: Place shrimp in a small bowl. Add baking soda, 1 teaspoon salt, and 1/4 cup water and mix with fingers. Set aside for at least 15 minutes and up to 1 day in the refrigerator. Drain when ready.
Place one wonton wrapper in the center of the cutting board, keeping the rest covered in plastic. Place a 1 tablespoon-sized portion of pork filling in center of wrapper, and top with a single shrimp. Using your finger tip, moisten the wrapper with water around the edge.
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