Pinch of freshly ground white pepper (you can also swap out black pepper)
1/4 pound ground chicken
1 small scallion, minced
3/4 teaspoon minced fresh ginger
30 thin wonton wrappers
1 egg yolk
5 cups water
In a large bowl, combine chicken, spinach, vinegar, sesame oil, salt, sugar, pepper, ginger, and scallions. Blend well, and let stand for 15 minutes.
Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with egg yolk, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with egg yolk and press together. Continue until all wrappers are used.
Bring the water to a rolling boil in a large pot. Gently drop the wontons into the water. The wontons are cooked once they float to the top and you boil the dumplings for an additional 2-3 minutes. Drain and serve in individual bowls. Garnish with chopped scallions, and serve. You can serve this with a ginger dipping sauce