Active Time

　　40 min

　　Total Time

　　1 hr

　　

Ingredients

Makes 24 hors d'oeuvres

　　

For filling

1 cup baby spinach

　　6 oz shrimp, shelled, deveined, and pulsed to a coarse paste in a food processor

　　3 tablespoons finely chopped rinsed canned water chestnuts

　　2 scallions (green parts only), finely chopped

　　1 tablespoon Asian sesame oil

　　2 teaspoons finely grated peeled fresh ginger

　　1 teaspoon sugar

　　1 teaspoon medium-dry Sherry

　　1 teaspoon oyster sauce

　　1/2 teaspoon salt

　　

For wrapping and steaming

24 wonton wrappers

　　Large soft lettuce leaves for lining steamer

　　

For dipping sauce

2 tablespoons soy sauce

　　2 tablespoons water

　　1 teaspoon 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:

Step 1

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:

Step 2

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 top.

　　

Step 3

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:

Step 4

Stir together all sauce ingredients.

　　

Nutrition Per Serving

Each serving (2 dumplings with sauce) about 57 calories and 2 grams fat

　　#### Nutritional analysis provided by Gourmet

　　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.