Shrimp and Spinach Dumplings with Asian Dipping Sauce

Ingredients

• 1 tablespoon Asian sesame oil
• 2 scallions (green parts only)
• 3 tablespoons canned water chestnuts
• 6 ounces shrimp, shelled, deveined
• 1 cup baby spinach
• 1 wok
• Dried hot red pepper flakes or Asian chile paste
• + 12 more ingredients
• • 1 bamboo steamer
  • 1 tablespoon fresh ginger
  • 1 teaspoon sugar
  • 2 tablespoons water
  • 2 tablespoons soy sauce
  • Large soft lettuce leaves
  • 24 wonton wrappers
  • ½ teaspoon salt
  • 1 teaspoon oyster sauce
  • 1 teaspoon medium-dry Sherry
  • 1 teaspoon sugar
  • 2 teaspoons fresh ginger

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. Stack a few w...

View full recipe at Epicurious