Step 1

1 Make the wontons: Heat a wok or large skillet over medium heat

Step 2

2 Working in batches if needed, add the spinach and cook, tossing occasionally, until wilted, 2 to 3 minutes

Step 3

3 Scoop the spinach into a clean kitchen towel and squeeze out as much water as possible

Step 4

4 Transfer the drained spinach into the bowl of a food processor

Step 5

5 Remove the stems from the mushrooms, lightly smash them with the back of your knife, tear into pieces, and set aside to use to make the soup

Step 6

6 Tear or cut the caps into big pieces and transfer them to the food processor, along with the tofu, scallions, sesame oil, ginger, cornstarch, salt and pepper

Step 7

7 Pulse until the mixture is finely chopped

Step 8

8 Taste, and add more salt, if needed

Step 9

9 To form the wontons, fill a small glass with water

Step 10

10 Place a wonton wrapper on the countertop and spoon 1 heaping teaspoon of filling into the center

Step 11

11 Dip your finger into the water and moisten two contiguous edges

Step 12

12 Lift the point on the opposite side of the moistened edges, and fold the wonton over the filling into a triangle, working out any air bubbles from the center and pressing the edges to seal

Step 13

13 You can leave the wonton like this for the simplest method, or form a flower-bud shape: Lay the wonton so the triangle is pointed away from you and the “spine

Step 14

14 ” the long edge where the filling sits, is horizontal

Step 15

15 Roll the spine edge up and over once, then moisten the two points on each side, bring them together, and pinch to seal

Step 16

16 Continue with the remaining wrappers until you have made all the wontons

Step 17

17 Make the soup: Heat a large saucepan over medium-high heat

Step 18

18 Chop 2 scallions and set aside

Step 19

19 Smash the remaining 3 scallions, then cut into 2-inch pieces and add them to the pan

Step 20

20 Cook, stirring a few times, until lightly charred all over, about 2 minutes

Step 21

21 Pour in the water and add the reserved shiitake stems, ginger, soy sauce, salt and pepper

Step 22

22 Bring to a boil, then reduce the heat until the soup is simmering, cover, and cook for 15 minutes

Step 23

23 Strain out the shiitake stems, ginger and scallions

Step 24

24 Taste, and season with more salt or soy sauce, if needed

Step 25

25 Return to low heat, and cover to keep hot

Step 26

26 Bring a large saucepan of water to a boil, then carefully slide the wontons into the boiling water and cook until they float and become translucent around the filling, 2 to 3 minutes

Step 27

27 Using a slotted spoon, transfer them to serving bowls, dividing them equally

Step 28

28 Drizzle with a little sesame oil so that they don’t stick to each other

Step 29

29 Ladle the hot soup over the wontons in the bowls, sprinkle with the chopped scallions and serve hot