Double Spinach Dumplings

Directions

1. 1
   Note: The zaar computer does not like this ingredient.
2. 2
   Include this in recipe.
3. 3
   1/4 cup white snow fungus, soaked, chopped.
4. 4
   Whisk the stock, potato starch, soy sauce, sugar, and salt together then set aside.
5. 5
   In wok or skillet with oil over med high heat stir fry the fungus, mushrooms, water chestnuts, spinach, carrots and garlic for 3 minutes.
6. 6
   Add shao shing, if using, and stock mixture.
7. 7
   Stir until mixed and thickened.
8. 8
   Stir in scallion and cilantro.
9. 9
   Set filling aside to cool.
10. 10
    Fill, roll, and steam dumplings.
11. 11
    Quarter the dough and roll each quarter into fat cylinder.
12. 12
    Cut each into 8 pieces [about 1 heaping tbsp each] Roll pieces into smooth balls.
13. 13
    Lighltly oil a rolling pin and wok surface.
14. 14
    Roll and press a ball to form a 4 inch circle.
15. 15
    Bring edges up over filliing and pinch together.
16. 16
    Pleat one side as you pinch to form a fat crescent.
17. 17
    Repeat with rest.
18. 18
    TO steam:.
19. 19
    Lighly spray a bamboo steamer.
20. 20
    Pour water into wok about 1 inch below where the steamer will sit.
21. 21
    Bring to boil [keep hot water handy to replenish if needed].
22. 22
    Place in steamer close but not touching.
23. 23
    Cover with towel, fold a small square so it won't touch the dumplings, flame or heating element.
24. 24
    Place lid over towel and steam for 4 minutes.
25. 25
    You want them to be translucent.