Wonton Soup (East China) Pork, ginger and soy sauce wrapped in wonton wrappers, in a chicken broth 20 ready prepared wonton wrappers 1/2 c. lean pork, finely ground 1 t. finely chopped ginger 2 t. light soy sauce salt to taste 1/2 c. spinach, washed and dried soup 6 1/4 c. chicken stock 1-2 T. dry sherry or rice wine If the wonton wrappers have been frozen, thaw, then separate carefully and leave under a slightly damp cloth to prevent them drying out while preparing the filling. Mix the pork, ginger, soy sauce and salt together. Place a tiny teaspoon of the filling into the center of each wonton, positioned like a diamond in front of you. Fold the nearest point over the filling and tuck it in. Roll up to within 1/2 in./1 cm. of the top peak of the triangle. Dampen the edges very lightly with water then pull the side wings under the wonton and seal to form 'a little hat'. Repeat with remaining filling and wrappers. Remove the stems from the spinach, tear into shreds and leave aside. Heat the chicken stock and pop the wontons in the soup. Cook for 3-5 minutes or until the wontons are almost cooked. Now add the spinach and cook for one minute. Add sherry if using and taste for seasoning. Serve the soup very hot.