Filling:

1 C. baby spinach
6 oz shrimp, shelled, deveined, and pulsed to a coarse paste in a food processor
3 T. finely chopped rinsed canned water chestnuts
2 scallions (green parts only), finely chopped
1 T. Asian sesame oil
2 tsp. finely grated peeled fresh ginger
1 tsp. sugar
1 tsp. medium-dry Sherry
1 tsp. oyster sauce
1/2 tsp. salt

Wrapping and steaming:

24 wonton wrappers
Large soft lettuce leaves for lining steamer

Dipping sauce:

2 T. soy sauce
2 T. water
1 tsp. sugar
Squeeze of juice from 1 T. finely grated peeled fresh ginger
Dried hot red pepper flakes or Asian chile paste to taste

Special equipment: a bamboo steamer and a wok

Make filling: Cook spinach in 1 inch simmering water in a small saucepan, stirring, until wilted, about 5 seconds. Drain in a sieve and rinse under cold water until cool. Squeeze to remove as much moisture as possible. Finely chop spinach and stir with remaining filling ingredients until blended. Fill wrappers and steam dumplings: Stack a few wonton wrappers (keep remaining wrappers covered) and cut into rounds with a 2 1/2-inch cutter. Spread 1 slightly rounded tsp. filling onto each round, spreading up to but not over edge. Bring up edge of each round, pleating to form a C. and leaving open at top. Bring enough water to a boil in a wok so that bottom rim of steamer (not basket) rests in water. Line steamer rack with lettuce. Arrange dumplings over lettuce, making sure dumplings do not touch each other. Cover with steamer lid and steam until filling is cooked through, 8 to 10 minutes. Make dipping sauce: Stir together all sauce ingredients. You can steam the dumplings in a pasta pot with a steamer insert. Dumplings can be formed 4 hours ahead, placed on a cornstarch-dusted plate, and chilled, covered with plastic wrap. Sauce can be made 1 day ahead and chilled, covered.

2 dumplings with sauce about 57 calories and 2 grams fat