To make the broth, in a large saucepan, combine the soy sauce, water, and andouille. Bring to a boil over high heat. Once it comes to a boil, immediately decrease the heat to a slow simmer and simmer the broth for about 30 minutes.

Meanwhile, prepare the filling. Chop the shrimp finely and place in a small bowl. Add the white pepper, salt, gigner, sesame oil, cilantro, and half the green onions and mix all together until well combined. Using a tablespoon measure, scoop out sixteen equal portions of filling. Roll the filling between your palms to form marble-size balls and place them on a plate. You can wet your palms with water periodically to keep the filling from sticking to your hands.

Remove the ravioli skins from the wrapper and place them on your work surface. Cover them with a slightly damp towel so they don't dry out. Have a small cup of cool water nearby to use to seal the ravioli.

To assemble the ravioli, place one wonton wrapper in the palm of your hand and place a ball of filling in the center. Dip one finger in the water and wet all edges of the wonton skin around the filling. Cover with a second wonton wrapper, cupping the ravioli in the palm of your hand, and pinch the edges of the ravioli closed with your thumb and index finger. Place the ravioli on another plate and continue until all the ravioli are assembled.

To cook the ravioli, return the andouille broth to a boil and then immediately drop the ravioli into the broth, one by one. Add the mushrooms and carrots and return the broth to a simmer. Cook for 3 minutes, stirring occasionally to keep the ravioli from sticking together.

To serve, divide the ravioli among four bowls and top with the broth, sliced andouille, and the vegetables. Garnish the dish with the remaining green onions.