Double Spinach Dumplings

• 3 tablespoons vegetable stock
• 12 teaspoon potato starch
• 12 teaspoon soy sauce
• 12 teaspoon sugar
• 1 pinch salt
• 2 dried shiitake mushrooms, caps reconstituted and chopped
• 3 tablespoons diced water chestnuts
• 14 cup cooked spinach or 14 cup thawed frozen spinach, water pressed out
• 3 tablespoons minced carrots
• 1 small garlic clove, minced
• 4 teaspoons corn oil
• 2 tablespoons chopped scallions
• 2 tablespoons minced cilantro

1. Note: The zaar computer does not like this ingredient.
2. Include this in recipe.
3. 1/4 cup white snow fungus, soaked, chopped.
4. Whisk the stock, potato starch, soy sauce, sugar, and salt together then set aside.
5. In wok or skillet with oil over med high heat stir fry the fungus, mushrooms, water chestnuts, spinach, carrots and garlic for 3 minutes.
6. Add shao shing, if using, and stock mixture.
7. Stir until mixed and thickened.
8. Stir in scallion and cilantro.
9. Set filling aside to cool.
10. Fill, roll, and steam dumplings.
11. Quarter the dough and roll each quarter into fat cylinder.
12. Cut each into 8 pieces about 1 heaping tbsp each Roll pieces into smooth balls.
13. Lighltly oil a rolling pin and wok surface.
14. Roll and press a ball to form a 4 inch circle.
15. Bring edges up over filliing and pinch together.
16. Pleat one side as you pinch to form a fat crescent.
17. Repeat with rest.
18. TO steam:.
19. Lighly spray a bamboo steamer.
20. Pour water into wok about 1 inch below where the steamer will sit.
21. Bring to boil keep hot water handy to replenish if needed.
22. Place in steamer close but not touching.
23. Cover with towel, fold a small square so it won't touch the dumplings, flame or heating element.
24. Place lid over towel and steam for 4 minutes.
25. You want them to be translucent.

vegetable stock, potato starch, soy sauce, sugar, salt, shiitake mushrooms, water chestnuts, frozen spinach, carrots, garlic, corn oil, scallions, cilantro

Taken from www.food.com/recipe/double-spinach-dumplings-198497 (may not work)