Chicken-Spinach Steamed Dumplings Recipe

INGREDIENTS

For the filling:

1- 1 1/4 lb ground chicken breast (I do not re-grind, but some people choose to)

1 (8 oz) can water chestnuts, diced very finely

2-3 scallions (green and white parts, trim root and top ends), chopped finely

2-3 cloves garlic, chopped finely

1-2 Tbsp sesame oil

1-2 Tbsp soy sauce (or teriyaki sauce or other favorite Asian style/soy sauce based seasoning sauce).

       Many Filipinos like to use Knorr "Maggi" sauce

1/8 tsp ground black pepper (several turns of a pepper grinder will be enough)

1/2 bag chopped spinach (defrosted, drained, approximately 5-7 oz)

1 heaping Tbsp cornstarch

optional decoration: grated carrot, sprinkle on top of uncooked dumplings

For the wrapper:

1 package (50 count) won ton (square) or dim sum (round) wrappers

DIRECTIONS

1. Bring a pot of water to a boil. While the water is heating, make the filling
2. Dice the water chestnuts, scallions and garlic 
3. Mix all filling ingredients together. Make sure that the cornstarch is not lumpy 
4. Line the steamer with a piece of parchment paper
5. Separate the wrapper pieces and working with one piece at a time place about 1/2 - 3/4 of a teaspoon of the filling in the center of the wrapper. Fold edges up around the filling, squeeze a bit to make sure the wrapper is snug around the filling
6. The flavoring are all measured in ranges and in order to make sure that the salt and spices are in balance I like to steam 1 or 2 dumplings to check the taste.  Testing a dumpling will also help you evaluate whether or not you have added enough cornstarch: the meat should hold its shape, the dumpling wrapper should stay tightly around the filling after steaming. Steam your "test" dumplings for 12 -15 minutes. Cool for a few minutes and either taste it or find yourself a taste tester 
7. Continue to make dumplings and steam the batch for 12-15 minutes. Once finished, remove the steamer from the pot, remove the dumplings (it's a balancing act to remove the entire piece of parchment, you can either lift the paper or lift dumplings one at a time). If you are using a bamboo steamer, use one tier at a time and be careful - steam burns are unpleasant
8. Serve warm or at room temperature. Serve with your choice of soy sauce based sauce (soy sauce, teriyaki, "Mr Yoshido," General Tso, etc.  A squeeze of lemon or "calamansi" (also called calamondin) in the sauce is really delicious.

Source : Bread and Babka

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