1/4 pound cooked cleaned shrimp, coarsely chopped
1/8 pound ground pork
1/2 cup green onions, finely chopped
1/4 cup shitake mushrooms, finely chopped
1/4 cup thinly sliced Swiss chard
1 tablespoon grated fresh ginger root
1/4 cup water chestnuts, minced
1/4 teaspoon garlic salt
1 tablespoon sesame oil
1 tablespoon corn starch
Mix all ingredients together until completely mixed. Cover with plastic wrap and keep cool while making and rolling the dough rounds.
1 pound all-purpose flour
2/3 cup warm water (approximately)
flour for work surface
In a large bowl mix the flour with 1/4 cup of the water and stir until water is absorbed. Continue adding water one tablespoon at a time, mixing thoroughly until dough pulls away from the sides of the bowl. We want a firm dough that is barely sticky to the touch. Knead the dough about twenty times, then cover with a damp towel for 15 minutes.
Take the dough and form a flattened dome. Cut into strip about 1 1/2 to 2 inches wide. Shape strips into rounded long ropes. On a floured surface, cut the ropes into 3/4 inch pieces. Press palm down on each piece to form a flat circle.
With a rolling pin, roll out a circular wrapper from each flat disc about 1/16th of an inch thick. Leave the centers slightly thicker than the edges. Pleat along an edge about 1/2 way around the edge, creating a sort of cup. Place the cup in the palm of your hand and place the filling in it. Bring the unfilled and unpleated side up and seal the edges.
Keep all unused dough under a damp cloth.
5 cups chicken broth
2 tablespoons soy sauce
1/2 teaspoon fresh grated ginger (or more to taste)
1/2 cup sliced green onions, tops included
1/2 cup thinly sliced spinach leaves
Bring the broth, soy sauce, ginger and onions to a boil. Drop in the dumplings and cook until the dumplings pop to the surface. Remove cooked dumplings to soup bowls. You may want to cook the dumplings in batches.
Once all of the dumplings are cooked, add the spinach and stir once. Let spinach cook just until bright green, about a minute.
Ladle broth and spinach over the dumplings. If desired, garnish with a few uncooked green onion slices. Serve.
Serves about 4 people