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
8 cups Chicken Stock
Crushed red pepper (optional)
Place the first 7 ingredients in a food processor and add 1/2 teaspoon salt.
Pulse until just coarsely chopped.
Working with 1 wonton wrapper at a time *keep the others covered so they don't dry out, 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 the wonton on a baking sheet sprinkled with cornstarch. Repeat procedure with remaining wrappers, chicken mixture, and egg white. Then refrigerate them for 20 minutes.
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.