1 1/2 pounds bok choy or Shanghai bok choy
1/2 cake firm tofu
2 egg whites
4 scallions, minced
2 teaspoons soy sauce
1 teaspoon minced garlic
1 teaspoon minced ginger
1/4 teaspoon sesame oil
2 dozen gyoza wrappers (or wonton wrappers cut into circles)
Steam or microwave bok choy until wilted. Let cool, then drain and chop finely. Press out any excess liquid.
In a food processor, puree tofu with the egg whites. Add to bok choy. Add scallions.
Combine remaining ingredients, except gyoza wrappers. Add to bok choy mixture, mixing well.
Place about two teaspoons of filling in the centre of each gyoza wrapper. Draw dough up and pinch together at three points to form a triangle, leaving middle of filling exposed.
Arrange on a heatproof plate or steamer tray and steam over boiling water until cooked through, about 4 minutes.
Yield: 6-8 Servings