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Ingredients
1 Pound ground pork
2 Tablespoons soy sauce
2 Teaspoons fresh ground ginger
1 Teaspoon salt
1 (10 oz) Package frozen spinach, defrosted, squeezed dry then finely chopped
1/2 Pound ready-made wonton wrappers
6 Cups chicken broth
1 Cup watercress leaves or fresh spinach cut into very small pieces
1/4 Cup scallions, finely chopped
Instructions
Combine pork, soy sauce ginger and salt in a large bowl and mix well. Add the chopped spinach. Place 1 teaspoon of the filling just below the center of the wonton wrapper. Fold one side over the filling and tuck the edge of that side under the filling. Moisten the sides of the wonton wrapper with water and roll up the filled middle, leaving about 1/2� of wrapper unrolled at the top. Pull the unrolled ends together and pinch them together.
When all the wontons are assembled, add them to boiling water in a large 5 quart saucepan. Return the water to a boil and cook uncovered for about 5 minutes. You want them to be tender but to still be al dente. Drain wontons in a colander (you do not need to reserve any of the water).
Add the chicken broth to the pan and bring to a boil. Add the watercress or spinach and scallions and the wontons. Return to a boil and serve immediately.