Wonton Soup

• 4 cups spinach leaves
• 3/4 cup cooked dark-meat chicken (about 1/2 pound skinless, boneless thighs)
• 1 tablespoon low-sodium soy sauce
• 3/4 teaspoon black pepper
• 3/4 teaspoon chopped peeled fresh ginger
• 3/4 teaspoon dark sesame oil
• 2 garlic cloves, chopped
• 1 teaspoon salt, divided
• 40 wonton wrappers
• 1 large egg white, lightly beaten
• 2 teaspoons cornstarch
• Crushed red pepper (optional)

1. Place first 7 ingredients in a food processor; add 1/2 teaspoon salt. Pulse until coarsely chopped.
2. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 teaspoon chicken mixture into center of each wrapper. Moisten edges of wrapper with egg white; bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place wonton on a baking sheet sprinkled with cornstarch. Repeat procedure with remaining wrappers, chicken mixture, and egg white. Refrigerate 20 minutes.
3. Bring stock to a simmer over medium heat; add 1/2 teaspoon salt. Add wontons; cook 4 minutes or until wontons float to the top, stirring gently. Sprinkle with crushed red pepper, if desired.

spinach leaves, chicken, soy sauce, black pepper, fresh ginger, dark sesame oil, garlic, salt, wonton wrappers, egg white, cornstarch, red pepper

Taken from www.myrecipes.com/recipe/wonton-soup (may not work)