Shrimp wonton soup

3/4 lb Raw shrimp, shelled,
           -deveined, rinsed and
           -drained
    1/2 c  Water chestnuts, plunged
           -into boiling water and
           Refreshed in cold water,
           -drained and chopped
      2 ts soy sauce
      1 tb Rice wine or sake
  1 1/2 ts Sesame oil
    1/2 ts Salt
    1/4 ts Freshly ground pepper
  1 1/2 tb Minced fresh ginger
  1 1/2 tb Minced scallions
      1    Egg white, lightly beaten
  1 1/2 tb Cornstarch
           TO ASSEMBLE:
     48    Wonton skins
           Cornstarch for dusting
           TO FINISH:
      4 c  Homemade chicken broth
      1 ts Salt
    1/2 ts Sesame oil
     10 oz Fresh spinach, stems
           -removed, rinsed and drained
 
  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.
  
  Per Serving:  82 Calories, 9 g Protein, 6 g Carbohydrates, 2 g Fat,
  .4 g Saturated Fat, 44 mg Cholesterol, 494 mg Sodium.
  
  [Nina Simonds, The Washington Post; Jan 29 1992]
  
  Posted by Fred Peters.
  
  Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0