For the filling, roughly chop 200g of peeled raw shrimp and put them in a bowl with 200g of lean ground pork, 1 tablespoon of grated ginger, and 2 finely chopped scallions.
Add 1 tablespoon of light soy sauce, 2 tablespoons of Shaoxing wine, ½ teaspoon of salt, and 2 tablespoons of toasted sesame oil. Mash with a potato masher until fairly smooth.
Divide the filling between 50 wonton wrappers and fold them into wontons, sealing the edges with a little water.
For the broth, simmer 3 cups of chicken broth with 2 smashed garlic cloves, 1½ tablespoons of light soy sauce, 2 teaspoons of sugar, 1½ tablespoons of Shaoxing wine, and ¼ teaspoon of toasted sesame oil for 5-10 minutes. Remove the garlic.
Cook about a third of the wontons in a large pot of boiling water for 4 minutes, until they float. Divide them between bowls and ladle the broth over. Freeze the rest.
