• 1 cup baby spinach
• 6 ounces shrimp, shelled, deveined, and pulsed to a coarse paste in a food processor
• 3 tablespoons finely chopped rinsed canned water chestnuts
• 2 green onions (green parts only), finely chopped
• 1 tablespoon sesame oil
• 2 teaspoons finely grated peeled fresh ginger
• 1 teaspoon sugar
• 1 teaspoon medium-dry Sherry
• 1 teaspoon oyster sauce
• 1/2 teaspoon kosher salt

• 24 round wonton wrappers
• Large soft lettuce leaves for lining steamer

Sauce:
• 2 tablespoons light 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

For 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.

Spread 1 slightly rounded teaspoon filling onto each wrapper (keeping other wrappers covered so they will not dry out). spread up the edge but not over. Bring up edge of each wrapper, 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.

To make dipping sauce, stir together all sauce ingredients. Serve with dumplings

COOKS NOTE: Shrimp may be replace with crab or chicken.

Per Dumpling: 40 Calories; 1g Fat (18.8% calories from fat); trace Saturated Fat; 2g Protein; 6g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 149mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

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