For the sanity of those trying to find "dashi:" Dried fish flakes are actually called bonito flakes, and they can be found in abundance at any Asian grocer. Dashi is a stock made from boiling seaweed and bonito flakes, and is commonly used as a base for soups like miso soup, ramen, or even wonton soup.
This is otherwise a good recipe, though I don't care for shrimp, and the extra salt isn't needed with the soy sauce. I use dashi as my stock (cover a 4x4 sheet of kombu seaweed with 4c cold water in a pot, bring to boil; immediately remove kombu and add 4c bonito flakes; boil for a minute then strain. The bonito and kombu can then be reused in another 4c water; bring all to a boil and simmer 10 minutes; strain). I also occasionally add daikon radish to the soup and water chestnuts to the wontons. Yummy!
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For the sanity of those trying to find "dashi:" Dried fish flakes are actually called bonito...