Reconstitute the Chinese mushrooms with hot water for 2 hours. Then drain and squeeze out any excess water. Cut off and discard the stems. Finely dice the mushrooms.

Sprinkle a little bit of ground up sea salt onto the shrimp and let stand for 5-10 minutes. Cut the shrimp into small pieces (about 3/4 inch or 1 cm in size).

Finely dice the green onions.

Mix everything together until well combined.

Taste test the filling by microwaving (40 seconds) or boiling (3 minutes) a small piece (about a tablespoon). Adjust salt and pepper as necessary.

Refrigerate filling for at least 30 minutes for flavors to meld.

When ready to make the wontons, bring a pot of water to boil.

Put some water into a small bowl and use the water to wet the edges of the wonton wrapper with your fingers. Put a teaspoon of the meat and shrimp mixture into the middle of the wrapper. Fold the wrapper over diagonally, pressing down on the edges to seal. Then pinch the two far corners together towards the middle.

Boil the wontons for 4-5 minutes. Serve with dipping sauce or as an accompaniment to soup with noodles.