Steamed Spinach And Shiitake Dumplings

• 1 tbsp vegetable oil
• 1 clove garlic, crushed
• 2 tsp freshly grated ginger
• 5 oz shiitake mushrooms, trimmed and finely chopped
• 5 oz baby spinach leaves, finely shredded
• 1/2 cup sliced water chestnuts, finely chopped
• 2 tbsp chopped garlic chives
• 1/2 tsp sugar
• 30 None wonton wrappers
• None None FOR THE SOY CHILI DIPPING SAUCE
• 1/3 cup light soy sauce
• 2 tbsp Chinese black vinegar
• 1 tsp freshly grated ginger
• 1 None small red chili pepper, seeded and thinly sliced
• 2 tsp sugar

1. Heat oil in a large wok or skillet on high heat. Stir-fry garlic and ginger 30 seconds. Add mushrooms, stir-fry 1-2 mins. Add spinach and water chestnuts; stir-fry 2-3 mins, until spinach wilts. Stir in chives and sugar; season to taste. Remove from heat; let cool.
2. Working with a few wrappers at a time, place a heaped teaspoon of mushroom mixture in middle of each wrapper. Brush edges with water. Fold wrapper around filling, joining edges in the middle.
3. Line a steamer basket with parchment paper. Half-fill wok or bottom of steamer with water (make sure steamer is not touching the water) and bring to a boil.
4. Place dumplings, in batches, in the steamer; cover tightly. Steam 6-7 mins each batch, until translucent.
5. For the dipping sauce, place all ingredients in a bowl and stir to dissolve the sugar. Serve with dumplings.

vegetable oil, clove garlic, ginger, shiitake mushrooms, baby spinach leaves, water chestnuts, garlic chives, sugar, wonton wrappers, soy chili, soy sauce, chinese black vinegar, ginger, red chili pepper, sugar

Taken from recipes-plus.com/api/v2.0/recipes/23189 (may not work)