½gallonchicken stock (chicken broth or chicken bouillon)
3stalksgreen onions (scallions or green shallots) - sliced in half
3slicesginger
1teaspoonsesame oil
1teaspoonsoy sauce
3cupsspinach
Instructions
Prepare the filling. In a medium-size bowl, combine with a fork the following ingredients: chopped shrimp, ground pork, egg white, corn starch, rice wine vinegar, sesame oil, ginger, sugar and salt.
Make the wontons. Take one wonton wrapper and lay it flat on the board in a diamond shape—scoop one tiny teaspoon of filling into the lower centre of the wrapper. Wet the edges with water. Take the bottom corner and fold it over to form a triangle. Seal all the sides and remove any air pockets. Moisten the left and right corners of the triangle, then draw them together and pinch to seal. Place on a tray, and be sure to cover the wontons with a damp paper towel, so they don’t dry out.
Prepare the broth. Add the chicken broth, green onions, ginger slices, sesame oil and soy sauce in a large saucepan. Simmer for 10 minutes at medium temperature. Once the broth has simmered, slowly drop the wontons one at a time, stirring gently to prevent them from sticking together. Let the wontons cook for an additional 10 minutes. At the last 2 minutes of cooking, drop a heaping handful of spinach. The spinach takes only seconds to wilt. Spoon soup into bowls and top with chopped scallions and cilantro. If you like more spinach, feel free to use two handfuls into the broth.