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1
Steam the spinach above 1 inch boiling water until it wilts, 1 to 2 minutes.
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2
Rinse with cold water and squeeze dry, taking up the spinach by the handful.
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3
Chop fine and set aside.
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4
Blot the tofu on paper towels.
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5
Combine the soy sauce, sherry, sugar and salt to taste in a small bowl and stir until the sugar and salt have dissolved, then stir in the sesame oil.
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6
Place on the stove near your wok or skillet.
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7
Place the garlic, ginger and scallions together in a container near your wok or skillet.
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8
Heat a 14-inch flat-bottomed wok or a 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan.
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9
Swirl in the grapeseed, canola or peanut oil by adding it to the sides of the pan and swirling the pan, then add the tofu and spread out in a single layer.
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10
Let it sear for 1 minute, then stir-fry for 1 to 2 minutes, until it begins to color.
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11
Add the garlic, ginger and scallions and stir-fry for 30 seconds.
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12
Add the spinach and sesame seeds and stir-fry for 30 seconds.
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13
Add the soy sauce mixture and stir-fry for another minute, breaking up the tofu a little bit more with your spatula, then stir in the cilantro and remove from the heat.
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14
To fill the wontons, lay out about 6 wonton skins on your work surface and place a level teaspoon of the tofu/spinach mixture in the center of each one.
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15
Brush the perimeter of the wonton skin with a very small amount of beaten egg or with the cornstarch mixture.
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16
Fold the wonton in half if using round skins, or diagonally corner to corner if they are square, and pinch the edges together all the way around to seal.
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17
Now put a little dab of egg or cornstarch mixture on the two opposite corners of the triangle or the two ends of the half-circle, fold the package in and pinch the tips together.
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18
Place on a parchment-covered baking sheet.
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19
Continue filling the wrappers until all of the spinach and tofu mixture is used up.
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20
If not cooking right away place the baking sheet in the freezer.
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21
Bring the stock to a simmer in a soup pot or a wide saucepan.
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22
Season to taste with salt or soy sauce.
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23
Add 6 to 8 wontons per serving and simmer 5 to 7 minutes, flipping them over once to ensure even cooking.
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24
Spoon wontons into soup bowls, ladle in broth and garnish with cilantro.
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25
Serve hot.
