Mix the ground pork, thawed and squeezed spinach, finely chopped garlic, thinly sliced scallion, salt, sherry, and sesame oil thoroughly in a large mixing bowl to create the filling.

Place 1 teaspoon of the filling in the center of each wonton wrapper.

Dip a finger in cold water and moisten two adjacent sides of the wonton wrapper.

Fold the wrapper over to make a triangle, sealing the filling inside.

Hold the triangle by the two widest corners and push down so that the filled center folds up.

Moisten one end of the wonton and pinch the two ends firmly together to seal.

Bring 2 quarts of water to a boil in a large pot.

Gently drop the wontons into the boiling water.

Return the water to a boil, then reduce the heat and cook the wontons uncovered for 5 minutes.

Drain the cooked wontons thoroughly.

In a separate pot, bring the chicken stock to a boil.

Add the drained wontons to the boiling stock and return to a boil once more.

Serve the wonton soup immediately.