Amount
Ingredient
Preparation



4
cups
flour

all-purpose



1 1/2
cup
water





1/2
pound
beef

ground



2
teaspoons
soy sauce

low-sodium



1
teaspoon
sherry





2
cups
spinach

fresh, chopped, or 1 c frozen spinach, thawed



1
teaspoon
ginger

fresh, grated



1/4
cup
water chestnuts

water chestnut, finely minced



2
each
onions

green, chopped

 Mix flour and water.  Add more water a teaspoon at a time until dough cleans bowl.  Turn it out on a floured board; knead smooth.  Wrap in plastic wrap, and set aside for 2 minutes.

Brown and drain ground beef of all fat.  Wash and dry fresh spinach, or dry frozen spinach.  Combine with ground beef and remaining ingredients.  Mix well.

Form dough into a long roll 1 inch in diameter.  Cut or break into 1 inch sections.  With your hands or a large glass, flatten each piece into a circle 3 inches in diameter.  Place 1 tablespoon of filling in the center of each circle.  With a finger dipped in water, dampen the edge of the circle.  Fold the dough over the filling and press to seal.  

Brush a nonstick frying pan with 1/2 teaspoon oil.  Place the dumplings in the pan and brown them on each side.  Add enough broth or water to come up to a third of the height of the dumplings.  Cover pan tightly, and steam until water is all gone -  about 15 to 2 minutes.  Serve the dumplings hot or cold with sherry or vinegar for dipping