For the wontons:
- 1/2 lb. ground pork
- 1/4 lb. peeled shrimp, chopped
- 1/4 cup finely minced water chestnuts
- 1/4 cup finely minced green onions
- 1 egg
- 2 Tbs. light soy sauce
- 1 Tbs. dry sherry
- 2 tsp. Asian sesame oil
- 1 tsp. ginger juice (see note)
- Salt, to taste, if needed
- 1 package (1 lb.) wonton wrappers
- 2 tsp. cornstarch dissolved in 2 Tbs. water
- 8 cups low-sodium chicken broth simmered with
3 or 4 slices peeled fresh ginger for 10 to 15
- 1 large bunch spinach, tough stems removed,
leaves washed and cut into wide strips
To assemble the wontons, lay out 10 wonton wrappers on a work surface. Place a teaspoon or so of the mixture in the center of each wrapper. Dip your finger in the cornstarch mixture and spread along two edges of each wrapper. Fold each in half on the diagonal to form a triangle and press the seams to seal securely. Place on a baking sheet. Repeat until all the stuffing is used; you should have about 48 wontons. Wrap any leftover wrappers airtight and store in the refrigerator for up to 1 week. Refrigerate the wontons until needed.
In a large saucepan, bring the broth to a boil over high heat, then reduce the heat to low to maintain a gentle simmer. At the same time, bring a large saucepan half-full of water to a boil. Carefully drop the wontons into the boiling water. When the water returns to a boil, add 1 1/2 cups cold water. When the water returns to a boil, add 1 more cup cold water. Return to a boil again, then reduce the heat to low and simmer until the filling is cooked through, about 5 minutes. Using a slotted spoon, transfer the wontons to the simmering broth. Add the spinach and simmer until it wilts, about 1 minute.
To serve, ladle the soup into 6 large warmed bowls, dividing the wontons evenly.