Shrimp And Spinach Dumplings With Asian Dipping Sauce
active time: 40 min start to finish: 1 hr 
  for filling
1 cup  baby spinach
6 oz.  shrimp, shelled, deveined, and pulsed to a coarse paste in a food
3 Tbsp  finely chopped rinsed canned water chestnuts
2   scallions (green parts only), finely chopped
1 Tbsp  asian sesame oil
2 tsp  finely grated peeled fresh ginger
1 tsp  sugar
1 tsp  medium-dry sherry
1 tsp  oyster sauce
1/2 tsp  salt
  for wrapping and steaming
24   wonton wrappers
large  soft lettuce leaves for lining steamer
  for dipping sauce
2 Tbsp  soy sauce
2 Tbsp  water
1 tsp  sugar
  squeeze of juice from 1 tablespoon finely grated peeled fresh ginger
  dried hot red pepper flakes or asian chile paste to taste
special equipment: a bamboo steamer and a wok 
make filling: cook spinach in 1 inch simmering water in a small 
saucepan, stirring, until wilted, about 5 seconds. drain in a sieve and 
rinse under cold water until cool. squeeze to remove as much moisture 
as possible. finely chop spinach and stir with remaining filling 
ingredients until blended. 
fill wrappers and steam dumplings: 
stack a few wonton wrappers (keep remaining wrappers covered) and cut 
into rounds with a 2 1/2-inch cutter. spread 1 slightly rounded 
teaspoon filling onto each round, spreading up to but not over edge. 
bring up edge of each round, pleating to form a cup and leaving open at 
bring enough water to a boil in a wok so that bottom rim of steamer 
(not basket) rests in water. line steamer rack with lettuce. arrange 
dumplings over lettuce, making sure dumplings do not touch each other. 
cover with steamer lid and steam until filling is cooked through, 8 to 
10 minutes. 
make dipping sauce: stir together all sauce ingredients. 
cooks' notes: 
. you can steam the dumplings in a pasta pot with a steamer insert. 
. dumplings can be formed 4 hours ahead, placed on a 
cornstarch-dusted plate, and chilled, covered with plastic wrap. 
. sauce can be made 1 day ahead and chilled, covered. 
each serving (2 dumplings with sauce) about 57 calories and 2 grams fat 
makes 24 hors d'oeuvres. 
(ID: 1943) Mirror: Thu, Jul 21, 2005

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