Dice all the mushrooms except the enoki, side the finger/shallots/green onion and combine in a large mixing bowl with the pork, 1 tbsp corn starch, ~ 1/3 cup water. Mix until until it’s easy to move chopsticks through it.
Full wok 2/3 full with cold water and add 2 tbsp miso paste, 1/4 cup mini dried shrimp, and 8 oz enoki mushroom - separated into small/individual strand clumps - to it, stirring to disperse the miso paste.
Fold the pork filling into the wonton wrappers, putting a small amount of filling in the middle, pressing into a triangle shape and then folding the tails together. Fold however many for the serving.
.Boil a pot of water on medium heat and toss the wontons in when it’s bubbling.
The water should stop bubbling, stir the wontons to keep them from sticking wait until the water bubbles again and add some cold water. Repeat 3x total
Ladle wontons out with mesh spoon into a bowl
Cut heat on the wok and toss the bean sprouts in. Add 1 tbsp vinegar, 1 tsp sesame oil and stir. If you like your bean sprouts cooked and not kinda raw/crispy, you can add them earlier
Garnish with what you want - cooked pork feet for me, and enjoy!