Pot Stickers, Spinach Variation

Ingredients

• 0.3 cup water chestnuts canned finely chopped
• 0.5 cup rice long-grain cooked
• 1 tablespoon cornstarch 
• 2 teaspoons cornstarch 
• 1 teaspoon sesame oil dark
• 0.9 ounce mushroom caps dried
• 1  egg white 
• 1  garlic clove minced
• 1 tablespoon gingerroot minced peeled
• 0.3 cup green onions minced
• 10 ounce pkt spinach frozen dry thawed drained chopped
• 4 teaspoons vegetable oil divided
• 1 cup water boiling
• 1 cup water divided
• 30  won ton wrappers 

Equipment

• bowl
• frying pan
• baking sheet
• pot

Directions

1. Combine boiling water and mushrooms in a bowl; cover and let stand 30 minutes.
2. Drain; discard stems, and mince caps.
3. Combine mushroom caps, rice, and next 8 ingredients, and stir well.
4. Working with 1 won ton wrapper at a time (cover remaining wrappers to keep them from drying out), spoon about 1 tablespoon spinach mixture into center of each wrapper.
5. Moisten edges of wrapper with water, and bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal.
6. Place pot stickers on a large baking sheet sprinked with cornstarch; cover loosely with a towel to keep them from drying out.
7. Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium heat.
8. Place half of pot stickers in bottom of skillet; cook 3 minutes or until bottoms are lightly browned.
9. Add 1/2 cup water to skillet; cover and cook 3 minutes or until liquid is absorbed.
10. Place pot stickers on a serving platter; set aside, and keep warm.