1/4 pound ground pork, chicken or turkey
1/4 cup finely chopped water chestnuts
1 tablespoon soy sauce
1 lightly beaten egg white
1 teaspoon fresh minced ginger
12 wonton wrappers
46 ounces chicken broth
1 tablespoon soy sauce
1 1/2 cups sliced fresh spinach leaves
1 cup thinly sliced cooked pork
1/2 cup diagonally sliced green onions
1 tablespoon dark sesame oil

Combine first 5 ingredients and mix well. Place 1 wonton wrapper with point toward edge of counter. Mound 1 teaspoon filling towards bottom point. Fold bottom point over filling then roll wrapper over once. Moisten inside points with water. Bring side points together below the filling, overlapping slightly. Press together firmly to seal. Repeat with remaining wrappers and filling. Keep finished wontons covered with plastic wrap while filling remaining wontons. Combine broth and soy and bring to boil over high heat. Reduce heat to medium and add wontons. Simmer uncovered 4 minutes. Stir in spinach, pork and onions and remove from heat. Stir in oil and serve.