Ingredients

1 tablespoon oil
3 spring onions (scallions), sliced
2 garlic cloves, chopped
2 teaspoons grated fresh ginger
3 tablespoons chopped garlic chives
420 g (15 oz) choy sum, shredded
2 tablespoons sweet chilli sauce
3 tablespoons chopped coriander (cilantro) leaves
45 g (/a cup) water chestnuts, drained and chopped 25 gow gee wrappers
Dipping sauce
½/ teaspoon sesame oil
½/2 teaspoon peanut oil
1 tablespoon soy sauce
1 tablespoon lime juice
1 small red chilli, finely chopped

Heat the oil in a frying pan over medium heat and cook the spring onion, garlic, ginger and chives for 1-2 minutes, or until soft. Increase the heat to high, add the choy sum and cook for 4-5 minutes, or until wilted.

Stir in the chilli sauce, coriander and water chestnuts. Allow to cool. If the mixture is too wet, squeeze dry.

Lay a wrapper on the work surface.

Place a heaped teaspoon of the filling in the centre. Moisten the edge of the wrapper with water and pinch to seal, forming a ball. Trim. Repeat with the remaining wrappers and filling.

Half fill a wok with water and bring to the boil. Line a bamboo steamer with baking paper. Steam the dumplings, seam-side up, for 5-6 minutes.

To make the dipping sauce, combine all the ingredients. Serve with the dumplings.

Makes 25