THE WONTONS:

1/2 lb. ready-made wonton wrappers or 1 lb. read-made egg-roll wrappers, cut into 3 1/2-inch squares
3/4 lb. lean boneless pork, finely ground
4 tsp. soy sauce
3/4 tsp. finely chopped, peeled fresh ginger root
3/4 tsp. salt
3/4 lb. fresh spinach, cooked, drained, squeezed dry and finely chopped, or 1 (10 oz.) pkg. chopped frozen spinach, defrosted, squeezed dry and chopped again (6 tbsp. after chopping)

THE SOUP:

6 c. chicken stick, fresh or canned
1 c. loosely packed fresh watercress leaves or 1 c. fresh spinach leaves torn into very sm. pieces

Prepare ahead: To make the filling: In a large bowl, combine the pork, soy sauce, ginger and salt, and, using a spoon or your hands, mix them thoroughly. Then mix in the spinach.

To assemble the wontons: Place 1 teaspoon or so of the filling just below the center of each wrapper. Fold one side over the filling and tuck its edge under the filling. Then, with a finger dipped in water, moisten the exposed sides of the wrapper and roll up the filled cylinder, leaving 1/2 inch of wrapper unrolled at the top.

Now take the two ends of the cylinder in the fingers 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 plate and cover with a dry towel.

TO COOK: In a 4 to 5-quart saucepan, bring 2 quarts of water to a boil and drop in the wontons. Return to a boil; reduce the heat to moderate and cook, uncovered, for 5 minutes, or until tender but still a little resistant to the bite. Drain the wontons through a colander. Pour the stock into the pan and bring to a boil. Add watercress or spinach and the wontons, and return again to a boil. Serve at once.