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["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."]
