---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Soups
       Yield: 50 servings
       1 lb Ground pork
       1 pk Frozen chopped spinach,
            -thawed and squeezed dry
       1    Clove garlic, finely chopped
       1    Scallion, thinly sliced
       1    To 2 tsp salt
       1 ts Sherry (or any wine)
       1 ts Sesame oil
       1 pk Wonton wrappers
            Cold water for sealing
       6 c  Chicken stock, fresh or
            -canned (2 to 3 cans
            With water added)
   FILLING:  Mix the pork, spinach, garlic, scallion,
   salt, sherry and sesame oil thoroughly in a large
   mixing bowl.
   WONTONS:  Place 1 teaspoon of the filling in the
   center of each wonton wrapper.  With a finger dipped
   in water, moisten 2 adjacent sides and fold over to
   make a triangle.  With both hands hold the triangle by
   the 2 widest corners and push down so thaat the filled
   center folds up. Moisten one end and pinch the tqo
   ends firmly together.
   This makes about 50 wontons.  Uncooked wontons can be
   wrapped and kept frozen for 1 to 2 weeks.
   TO COOK:  Bring 2 quarts of water to a boil and drop
   in the wontons. Return to a boil, reduce the heat and
   cook, uncovered, for 5 minutes. Drain the wontons.
   Bring the stock to a boil in a pot, add the wontons
   and return again to a boil.  Serve at once.
   FRIED WONTON:  Wontons can also be deep fried in
   vegetable oil and eaten as an hors d'oeuvre.
   Ann Hseuh Chen [Double - ly Delicious; Columbia
   Mothers of Twins Club]
   Posted by Fred Peters.