Anononymous 8-08-05

For filling

1 cup baby spinach

6 oz shrimp, shelled, deveined, and pulsed to a coarse paste in a food

processor

3 tablespoons finely chopped rinsed canned water chestnuts

2 scallions (green parts only), finely chopped

1 tablespoon Asian sesame oil

2 teaspoons finely grated peeled fresh ginger

1 teaspoon sugar

1 teaspoon medium-dry Sherry

1 teaspoon oyster sauce

1/2 teaspoon salt

For wrapping and steaming

24 wonton wrappers

Large soft lettuce leaves for lining steamer

For dipping sauce

2 tablespoons soy sauce

2 tablespoons water

1 teaspoon sugar

Squeeze of juice from 1 tablespoon finely grated peeled fresh ginger

Dried hot red pepper flakes or Asian chile paste to taste

Special equipment: a bamboo steamer and a wok

Make filling: Cook spinach in 1 inch simmering water in a small saucepan, stirring, until wilted, about 5 seconds. Drain in a sieve

and rinse under cold water until cool. Squeeze to remove as much

moisture as possible. Finely chop spinach and stir with remaining

filling ingredients until blended. Fill wrappers and

steam dumplings: Stack a few wonton wrappers (keep remaining

wrappers covered) and cut into rounds with a 2 1/2-inch cutter.

Spread 1 slightly rounded teaspoon filling onto each round,

spreading up to but not over edge. Bring up edge of each round,

pleating to form a cup and leaving open at top. Bring enough water to a boil in a wok so that bottom rim of steamer (not basket) rests in water. Line steamer rack with lettuce. Arrange dumplings over lettuce, making sure dumplings do not touch each

other. Cover with steamer lid and steam until filling is cooked

through, 8 to 10 minutes. Make dipping sauce:

Stir together all sauce ingredients.