Steamed Spinach And Shiitake Dumplings - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
Place dumplings, in batches, in the steamer; cover tightly. Steam 6-7 mins each batch, until translucent.
For the dipping sauce, place all ingredients in a bowl and stir to dissolve the sugar. Serve with dumplings.