Instructions: Heat oil in a wok or frying pan over medium heat. Add ginger and garlic, and stir-fry until aromatic, about 1 minute. Add spinach and stir-fry until soft, 2 to 3 minutes. Remove from heat and add salt. Transfer mixture to bowl and allow to cool completely.

Place wonton wrappers on work surface and cover with a damp kitchen towel. Working with one wrapper at a time, place 2 teaspoons of filling in the center and brush edges of wrapper with water. Gather edges together and twist to seal. Cover with a damp kitchen towel and set aside. Repeat with remaining wrappers.

Line a medium bamboo steamer with parchment paper (baking paper). Half fill a medium wok with water (steamer should not touch water) and bring to a boil. Arrange dumplings in steamer, cover and place steamer over boiling water. Steam for 10 minutes, adding more boiling water to wok when necessary. Lift steamer off wok and carefully remove dumplings. Serve warm with soy sauce.

This recipe yields 15 dumplings.

Yield: 15 dumplings

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