Mix The boneless pork, soy sauce, ginger root, salt, water chesnuts, 1lb of spinach, together in large bowl.
Place 1 teaspoon or so of the filling just below the center of each wrapper. Fold one side over the filling and tuch ist edge under filing. Tthen , with a finger dippen in water, moisten the szposed sides of the wrapper and roll up the filled cylinderleaving 1/2 inch of the wrapper unrolled at the top. Now take the two ends of the cylinder in the finger of both hands and pull them down beneath the roll until the ends meet and overlap slightly. Pinch the ends firmly together. As each wonton is finished, place it on a plates and cover with a dry towel.
TO COOK: In a 4-5 quart saucepan, bring 2 quarts of water to a boil and drop in the wontons. Return to a boil, reduce heat to moderate and cook uncovered 5 min, or until tender but stilla little resistant to the bite. Drain the wontons in a colender. Pour the stock into the pan and bring to a boil. Add watercress or spinach and the wontons, and return to a boil. Serve at once.