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Ingredients

• Wonton filling is traditionally made with ground pork. For something lighter, try ground chicken, preferably ground at home in a food processor from boneless, skinless thighs. In either case, the wontons are cooked separately in boiling water and then added to the stock. Time it so that the stock is already simmering when you cook the wontons.
• Wontons
• 4 ounces raw shelled shrimp , coarsely chopped
• 4 water chestnuts (fresh or canned), peeled and minced
• 1 teaspoon fresh ginger , minced
• 1 small garlic clove , minced
• 1 teaspoon dry sherry or rice wine
• 1 1/2 teaspoons soy sauce
• 1/2 teaspoon toasted sesame oil
• 1/4 teaspoon sugar
• 1/8 teaspoon salt , plus more for cooking water
• 1 tablespoon scallion greens from 1 medium scallion, minced
• 1/2 large egg white , lightly beaten
• 1 teaspoon cornstarch
• 32 wonton wrappers
• Soup Base
• 2 quarts Asian chicken stock , (see related link)
• 1 1/2 teaspoons salt , plus more to taste
• 1/2 cup spinach , napa cabbage or iceberg lettuce, shredded
• 2 tablespoons grated carrot
• 3 medium scallions , chopped fine
• 4 snow peas , cut into 1/2-inch dice (optional)
• black pepper , freshly ground

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