SHRIMP AND SPINACH DUMPLINGS WITH ASIAN DIPPING SAUCE

Shrimp and Spinach Dumplings with Asian Dipping Sauce image

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 22

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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

Steps:

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 top.
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.