| 1 | Wontons: in small bowl combine pork, scallions, teriyaki sauce, cornstarch and ginger, mixing well. |
| 2 | Spoon an equal amount of pork mixture (about ?teaspoon) onto center of each wonton wrapper; moisten edges of wrappers with water and fold wrappers in half, triangle-fashion, enclosing filling and forming 20 wontons. |
| 3 | Press edges together to seal; bring base corners of each triangle together, overlapping corners, and press to seal. |
| 4 | Cover and refrigerate until ready to use. |
| 5 | Soup: in 3-quart saucepan bring 2 quarts water to a boil. |
| 6 | Add wontons and, when wontons rise to surface, cook for 1 minute longer. |
| 7 | Using slotted spoon, remove wontons to plate and set aside. |
| 8 | Discard cooking liquid. |
| 9 | In 1-quart saucepan bring remaining 3 cups water to a boil; add broth mix and stir to dissolve. |
| 10 | Add spinach and mushrooms and cook for 1 minute; add wontons and cook until heated through. |
| 11 | Makes 4 servings; about ?cup soup and 5 wontons each. |
| 12 | [weight watchers new international cookbook] |
