Double Spinach Dumplings

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• 3 tablespoons vegetable stock
• 1/2 teaspoon potato starch
• 1/2 teaspoon soy sauce
• 1/2 teaspoon sugar
• 1 pinch salt
• 2 dried shiitake mushrooms, caps reconstituted and chopped
• 3 tablespoons diced water chestnuts
• 1/4 cup cooked spinach or 1/4 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

Recipe

• 1 note: the zaar computer does not like this ingredient. include this in recipe.
• 2 1/4 cup snow fungus, soaked, chopped.
• 3 whisk the stock, potato starch, soy sauce, sugar, and salt together then set aside.
• 4 in wok or skillet with oil over med high heat stir fry the fungus, mushrooms, water chestnuts, spinach, carrots and garlic for 3 minutes.
• 5 add shao shing, if using, and stock mixture.
• 6 stir until mixed and thickened.
• 7 stir in scallion and cilantro. set filling aside to cool.
• 8 fill, roll, and steam dumplings.
• 9 quarter the dough and roll each quarter into fat cylinder. cut each into 8 pieces [about 1 heaping tbsp each] roll pieces into smooth balls.
• 10 lighltly oil a rolling pin and wok surface. roll and press a ball to form a 4 inch circle. bring edges up over filliing and pinch together. pleat one side as you pinch to form a fat crescent. repeat with rest.
• 11 to steam:.
• 12 lighly spray a bamboo steamer. pour water into wok about 1 inch below where the steamer will sit. bring to boil [keep hot water handy to replenish if needed].
• 13 place in steamer close but not touching. cover with towel, fold a small square so it won't touch the dumplings, flame or heating element. place lid over towel and steam for 4 minutes. you want them to be translucent.