To prepare the wontons, heat the olive oil over medium heat in a medium-size skillet. Add the shallots and garlic and cook for 3 minutes. Add the pork, black pepper, and coriander and cook until the pork is no longer pink, about 6 minutes. Stir in the soy sauce then remove the pan from the heat.
One by one, brush the edges of each wonton wrapper with water and place 1-2 teaspoons of filling in the center. Fold the wonton in half (to form a triangle) and seal the edges. Brush the wonton with a little more water and join two of the triangle tips together. Press to bind. Refrigerate until needed.
To prepare the soup, heat the olive oil in a large stockpot over medium heat. Add the carrots, red peppers, green onions, celery, ginger, and black pepper and cook for 5 minutes. Pour the soy sauce and beef broth into the pot and bring the mixture to a boil. Add the wontons and shitake mushrooms. Reduce the heat to a simmer and cook for 3 to 4 minutes.
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