PORK AND SPINACH JAO-TZE (Chinese steamed pork and spinach dumplings)

Skins:
6 cups flour
1 cup water (approximately)

Filling:
1-1/2 pounds ground pork
2 chopped scallions
1 package chopped spinach (frozen, thawed)
2 eggs
1 to 2 tablespoons sherry
3 to 4 tablespoons soy sauce
2 tablespoons sesame oil

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1.  Add water to the flour until dough forms a ball (not too wet).  Knead dough.  Let dough rest, covered, for 3 hours or so.

2.  Break off little pieces of dough and roll each out into a small circle (about 3 inch diameter).

3.  Mix together filling ingredients and put a small amount (about 1 inch diameter) in the center of each dough circle.  Fold, wetting the edge if necessary so it sticks together.   As the dumplings are formed, place them on parchment paper or a platter so that they don’t stick together.

4.  In a large pot, bring 5 to 6 quarts water to a boil.  Add about 30 of the dumplings.  Bring back to a boil; the dumplings will float to the top when cooked.

5.  Remove dumplings with slotted spoon or similar utensil.  Repeat this process until all the jao-tzes are cooked.

NOTE:   You can buy gyoza skins frozen at Oriental markets.