Four-Flavor Dumplings

• 1 cup boiling water
• 1/2 ounce dried shiitake mushrooms
• 1/4 pound ground chicken or turkey
• 1/4 cup thawed, drained, and squeezed dry frozen chopped spinach
• 1/4 cup minced green onions
• 1 1/2 teaspoons cornstarch
• 1 1/2 teaspoons dry sherry
• 1 1/2 teaspoons oyster sauce
• 1/2 teaspoon dark sesame oil
• 1/8 teaspoon salt
• 32 (3-inch) gyoza skins
• 1/3 cup frozen tiny green peas, thawed
• 1/4 cup finely diced carrot
• 8 medium shrimp, peeled and quartered
• 2 teaspoons cornstarch
• Steamed green cabbage leaves

1. Combine boiling water and mushrooms in a bowl; cover and let stand 30 minutes. Drain; discard stems, and mince caps.
2. Combine chicken and next 7 ingredients (chicken through salt) in a large bowl; add 3 tablespoons minced mushrooms (set remaining mushrooms aside), and stir well. Set chicken mixture aside.
3. Working with 1 gyoza skin at a time (cover remaining skins to keep them from drying out), moisten 4 equally spaced points around edge of skin with water. Spoon about 1 teaspoon chicken mixture into center of each circle. Bring 4 moistened points over filling to center, pressing fingers together. Push fingers toward center of circle to form 4 pockets (if pockets do not open enough for chicken mixture to be visible, use the tip of a knife to separate the dough and open pockets). Working with 1 dumpling at a time, fill first pocket with minced mushrooms, second pocket with peas, third pocket with carrot, and fourth pocket with 1 piece of shrimp. Place filled dumplings on a large baking sheet sprinkled with 2 teaspoons cornstarch; cover loosely with a towel to keep from drying out.
4. Line a bamboo steamer with steamed cabbage leaves. Place filled dumplings 1/2 inch apart in steamer, and cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in skillet, and steam dumplings 10 minutes; remove dumplings from steamer. Serve dumplings with dipping sauces.

boiling water, shiitake mushrooms, chicken, spinach, green onions, cornstarch, sherry, oyster sauce, dark sesame oil, salt, green peas, carrot, shrimp, cornstarch, steamed green cabbage

Taken from www.myrecipes.com/recipe/four-flavor-dumplings (may not work)