Tatsoi leaves are round, thick, dark green and somewhat resemble spoons. They grow in tight, concentric circles like rose petals and have a slightly bitter flavor.http://nesfp.nutrition.tufts.edu/ethnic_crops/vegetable_details.php?veggieid=100 

When picking out tatsoi at the grocery store or farmer's market, look for leaves that are bright green, crisp and fluffy. Avoid leaves that have already started to yellow—an indication that it's about to go bad.http://www.youtube.com/watch?v=IfH4Ys1SRC0&feature=player_embedded 

Tatsoi can be sautéed, eaten raw, put in salad or used anywhere else you would normally use spinach or bok choy. Many people use it in soups or Asian-style dishes. It's a great way to vary your diet.http://www.youtube.com/watch?v=IfH4Ys1SRC0&feature=player_embedded 

Tatsoi is high in beta-carotene and vitamins A, C, and K. It's also a good source of calcium, potassium, phosphorous and iron.http://www.specialtyproduce.com/index.php?item=532&name=Tatsoi 

Ingredients

• 1 1/2 lbs tatsoi
• 1/2 cake firm tofu
• 2 egg whites
• 4 scallions, minced
• 2 tsp soy sauce
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1/4 tsp sesame oil
• 2 dozen gyoza wrappers (or wonton wrappers cut into circles)

Directions

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 2 tsp of filling in the center 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.http://chinesefood.about.com/od/dimsumdumplings/r/greendumpling.htm