Instructions: FILLING:
Place the shrimp in a linen dish towel or on paper towels and squeeze out as much moisture as possible.

Chop the shrimp to a paste in a food processor fited with a steel blade or by hand. Place the water chestnuts in a towel and squeeze out as much moisture as possible. Place the shrimp paste, water chestnuts, soy sauce, rice wine, sesame oil, salt, pepper, ginger, scallions and egg white in a mixing bowl.

Using your hand or a spoon, stir vigorously in one direction to combine the ingredients evenly. Add the cornstarch and stir to blend. The mixture should be stiff.

Use a fork, teaspoon or two chopsticks to place a scant teaspoonful of the filling in the center of each wonton skin. Gather the edges of the skin together around the filling and squeeze to form a "waist" as you gradually remove the fork, teaspoon or chopsticks.

Squeeze the "waist" and the ends shut to enclose the filling. The finished dumpling should look like a drawstring purse. Place the finished dumplings on a tray that has been lightly dusted with cornstarch.

Heat 3 quarts of water to boiling in a large pot. Add the wontons and cover. Once the water is boiling again, cook for about 4 minutes or until they rise to the surface. Remove with a long-handled strainer and drain. Discard the water. Heat the chicken stock, salt and sesame to boiling. Add the spinach and cooked wontons and portion into serving bowls. Serve.

Makes 4 servings.

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