Finely chop 1 tbsp each of diced green onions and sliced mushrooms (reserve the rest of both for later). Place finely chopped onions and mushrooms in a bowl with the ground pork, 1 tbsp sesame oil, soy sauce, egg, breadcrumbs, salt and pepper. Stir to thoroughly mix the pork filling. Spoon about 1 tbsp of filling onto the centre of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle and press firmly to seal. Bring chicken broth to a boil in a large saucepan over medium heat. Drop wontons, one by one, into the broth and cook for
3-5 minutes, until they float to the surface. Reduce heat to a simmer, and gently drop in the shrimp, bok choy and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink. Drop in the snow pea pods. Garnish with reserved green onions, a dash of soy sauce and sesame oil, and serve immediately. Makes 8-10 servings.