8 oz. frozen spinach
4 oz. fresh mushrooms, minced
6 oz. ground pork or turkey
2 tbsp. minced green onion; white part only
2 tsp. minced, pared, fresh ginger root
2 tsp. rice wine, or sherry
1 tsp. soy sauce
1/2 tsp. salt
1/8 tsp. pepper
20 to 24 wonton skins, 3 inch squares

Cook spinach according to directions on package. Squeeze spinach to remove excess moisture; chop finely. Combine all ingredients, except skins and water; stir to mix thoroughly. Lay a wonton skin on outstretched fingers of one hand. Place about one tablespoon filling in center, spreading slightly. Gather edges of skin upward around filling; skin will begin to fold and pleat. Push folds lightly into filling with spatula; begin to form elongated shape. Hold dumpling with thumb and index finger encircling upper portion. Squeeze gently to narrow and lengthen; push down on filling with spatula while squeezing to prevent overflow. Squeeze near top of shaomai with thumb and index finger to form slight indentation. Flatten bottom slightly so it will stand upright. Repeat until all filling is used.

Place heat-proof plate in steamer basket; arrange dumpling on plate in single layer 1/2 inch apart. Cover steamer with damp cloth and lid. Place steamer in wok; add boiling water to wok to level of 1 inch below steamer. Steam covered, over medium heat 20 minutes. If using more than one steamer, reverse positions after first 10 minutes of steaming. Check water level; add boiling water as needed. Makes 20 to 24.