Name: Shrimp and Spinach Dumplings with Asian Dipping Sauce
Cook time: 40 min
Total time: 1 hr
Yield: Makes 24 hors d'oeuvres
Ingredients: 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; 24 wonton wrappers; Large soft lettuce leaves for lining steamer; 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; a bamboo steamer and a wok

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Shrimp and Spinach Dumplings with Asian Dipping SauceRomulo Yanes

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.

Recipe notes

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