*  Exported from  MasterCook  *
                                Wonton Soup
 Recipe By     : Iris Dunaway
 Serving Size  : 6    Preparation Time :2:00
 Categories    : Chinese                          Soups & Stews
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         ground pork
   36                    won-ton wrappers
    5      cups          chicken broth
    2      cups          spinach leaves -- torn coarsely
                         salt or light soy sauce to taste
    1 1/2  tablespoons   light soy sauce
      1/8  teaspoon      sugar
    1      tablespoon    dry sherry
                         sprinkling black pepper
    1      teaspoon      ginger, peeled -- minced
    1      teaspoon      scallions -- finely chopped
    1      tablespoon    cornstarch dissoved in 4 TBS stock/water
    2      teaspoons     sesame oil
 Preparing the wontons:  March-chop the ground meat a few times to loosen
 its formation.  Put it in a bowl and add the seasonings; mix until
 smooth.  Divide roughly into 36 tiny portions and wrap them in the wonton
 wrappers. (Wet edges of wrappers all around, place a small teaspoon of
 mixture in center.  Bring all four sides together into a point to make a
 good seal.)
 Bring 5 to 6 cups water to a boil in a large pot; turn heat to medium
 high, drop in the wontons, and stir gently.  When the water boils again,
 add 1 1/2 cups cold water; when it comes to a boil again, add another 1
 1/2 cups cold water.  When it comes to a boil this time, let it boil for
 about 2 minutes.  The wontons are cooked when they float to the top.
 Repeatedly adding cold water serves two purposes; it gives the wontons
 enough time to cook as well as rinsing them, since filled wontons should
 not be rinsed after cooking as noodles are.
 After boiling, the wontons may be covered and stored 2 or 3 days in the
 refrigerator.  Submerge them in cold water to separate them before adding
 them to soup.
 Completing the soup:  When ready to complete the soup, bring the stock to
 a simmer over medium heat and drop the wontons into it.  Add the torn
 spinach, and when the stock comes to a boil, turn heat to medium low and
 simmer for about 2 minutes.  Season to taste with salt or light soy
 sauce.  Serve from a tureen or in individual bowls.  Let each individual
 put a few more drops of sesame oil in their serving.
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 NOTES : I make these with ground turkey and they are good.