Pot Stickers, Spinach Variation

• 1 cup boiling water
• 1 (7/8-ounce) package dried shiitake mushrooms
• 1/2 cup cooked long-grain rice
• 1/3 cup finely chopped canned water chestnuts
• 1/3 cup minced green onions
• 1 tablespoon cornstarch
• 1 tablespoon minced peeled gingerroot
• 1 teaspoon dark sesame oil
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1 egg white
• 1 garlic clove, minced
• 30 won ton wrappers
• 2 teaspoons cornstarch
• 4 teaspoons vegetable oil, divided
• 1 cup water, divided

1. Combine boiling water and mushrooms in a bowl; cover and let stand 30 minutes. Drain; discard stems, and mince caps.
2. Combine mushroom caps, rice, and next 8 ingredients, and stir well.
3. Working with 1 won ton wrapper at a time (cover remaining wrappers to keep them from drying out), spoon about 1 tablespoon spinach mixture into center of each wrapper.
4. Moisten edges of wrapper with water, and bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinked with cornstarch; cover loosely with a towel to keep them from drying out.
5. Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium heat. Place half of pot stickers in bottom of skillet; cook 3 minutes or until bottoms are lightly browned. Add 1/2 cup water to skillet; cover and cook 3 minutes or until liquid is absorbed. Place pot stickers on a serving platter; set aside, and keep warm.

boiling water, shiitake mushrooms, rice, water chestnuts, green onions, cornstarch, gingerroot, dark sesame oil, egg, garlic, wrappers, cornstarch, vegetable oil, water

Taken from www.myrecipes.com/recipe/pot-stickers-spinach-variation (may not work)