Thaw spinach (in the microzap is easiest) and squeeze out most of liquid. Mix with rest of filling ingredients. To wrap: Divide dough into 4 parts. Roll each part out to about 12 inches in length and divide into 12 balls. Roll each ball into 3 inch round flat discs and drop 1 tbsp. of filling in center. Fold the dough over the filling, pinching together at the top for the width of a thumb to make a half circle. On the side nearest to you, make 2 or 3 pleats on each side of the thumb print and pinch them to meet the opposite side to seal in the filling. Cooking: Heat 2 tbsp. of oil in a 12 inch heavy skillet over medium high heat. Lightly brown Pot Stickers until golden on the bottom. Pour 1 cup water into the skillet and cover immediately. Cook over medium heat until most of the liquid is absorbed and Pot Stickers are golden brown on the bottom. Dip: Serve with 2 tbsp. light soy sauce, 1 tsp. sesame oil and 1 tbsp. vinegar. Or you can make a dip of light soy sauce and chili oil to taste.