Ingredients
• 1 baby pak choy, separated
• 3 garlic cloves, crushed
• 1 tablespoon Lee Kum Kee Panda oyster sauce
• 150g firm tofu
• 30 (275g packet) gow gee wrappers
Method
1. Place pak choy in a steamer lined with baking paper over simmering water. Cover. Cook for 5 minutes or until tender. Cool for 5 minutes. Finely chop. Place in a sieve. Press out excess liquid.
2. Place pak choy, garlic and oyster sauce in a bowl. Stir to combine. Cut tofu into fifteen 2.5cm squares.
3. Place 15 wrappers on a flat surface. Spoon 1 teaspoon pak choy mixture onto centre of each wrapper. Top with 1 tofu square. Brush edges with cold water. Top with remaining wrappers. Press edges together to seal. Place on a tray lined with baking paper.
4. Place a steamer lined with baking paper over simmering water. Cook dumplings, in batches, for 15 minutes or until tender and cooked through. Serve.
