Shrimp and Spinach Dumplings with Asian Dipping Sauce

Ingredients

• 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
• 24 wonton wrappers
• Large soft lettuce leaves for lining steamer
• 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
• a bamboo steamer and a wok

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