Makes about 35
Drain and press tofu between paper towels. Crumble into a bowl using your hands.
Mince or finely chop the garlic and ginger and add to large pan with spring onions, crumbled tofu, sesame oil and olive oil. Stir through, then add wombok, spinach and salt.
As the wombok wilts, carefully drain off any excess liquid (a sieve can help to catch any bits escaping into the sink). Returning to the pan, add kecap manis and cornflour and stir for 5 minutes. Remove the mix from heat and let it stand for 10-15 minutes to thicken.
Fill a small dish with water for dipping your fingers into and set to the side.
Place a dumpling wrapper in the palm of your hand and scoop one teaspoon of mixture into the middle. Carefully fold the wrapper in half using two thumbs (but don’t seal). Push one corner inwards with your free thumb, and pinch to seal the corner using your other thumb and index finger that is holding the dumpling. Pleat along the edges until completely sealed by pushing and pinching the side facing you. Don’t panic if it’s not perfect, as long as it is sealed all the way.
You can either steam to make gow gees or fry the dumplings for pot-sticker style; gyoza.
For gow gees: place small batches of dumplings in a steaming colander or lined bamboo basket over boiling water for 5 minutes at a time. Carefully remove with tongs.
For gyoza: Lightly coat a large saucepan with olive oil on medium-high heat. Place 5-6 dumplings in the pan, pushing down slightly to make a flat base. Fry for 2 minutes (base should be just golden). Then with the pot lid in one hand, add ¼ cup water to the pan and quickly close with the lid to steam the rest of the dumplings for 1 minute. Carefully remove with spatula and tongs.
Serve with soy sauce, or Asian dipping sauce.
Uncooked dumplings can be frozen for several weeks, or stored in an air-tight container in the fridge for 1-2 days for later use.
Recipe and photography by Jade Walker