March chop the ground meat a few times to loosen formation. (with the ground meat on the chopping board, take a knife and chop-chop a bit.) Place in bowl and add seasonings. Mix until smooth. Divide roughly into 36 portions and wrap in wonton wrappers. Bring 5-6 cups of water to a boil in a large pot; turn heat to medium high, drop in wontons, and stir gently. When water boils again, add 1 1/2 cups cold water. When it boils again, add another 1 1/2 cups cold water. When this comes to a boil the third tim, let it boil for about 2 minutes. The wontons are cooked when they float to the top. Repeatedly adding the cold water serves two purposes; it gives the wontons enough time to cook as well as rinising them. After boiling, the wontons may be covered and stored 2-3 days in the refrigerator. Submerge in cold water to separate before adding to soup. When ready to eat, bring stock to a simmer and drop the wontons into it. Add the torn spinach and when the stock comes to a boil, lower and simmer for about 2 minutes. Filling may be varied by decreasing meat and adding a proportionate amount of diced fresh shrimp. You can also use crabmeat. Any leafy green vegetable can be used in place of the spinach as well as sliced presoaked Chinese mushrooms and shredded meat such as chicken, pork or ham. Recipe by: Key to Chinese Cooking - Irene Kuo Posted to recipelu-digest Volume 01 Number 540 by "tess@shore.intercom.net" on Jan 16, 1998