½cupstemmed and finely chopped fresh shiitake mushrooms
¼cupfinely chopped spinach
30store-bought square potsticker wrappers
3tablespoonsoildivided, for frying
For the Dipping Sauce
1teaspoonchopped scallion (green and white parts)
Drain the tofu and pat dry, then dice finely.
In a large bowl, combine one of the egg whites, the ginger, garlic, green onion, soy sauce, sesame oil, cornstarch, cilantro leaves, mushrooms and spinach until blended. Add the tofu and toss gently into mixture.
Make the dipping sauce: Combine the soy sauce and balsamic vinegar in a small bowl. Sprinkle scallion on top and set aside.
Beat the remaining egg white with 2 teaspoons water. Lay one potsticker wrapper on a clean work surface, and place 2 teaspoons of the filling in the center of the circle. Brush egg white mixture along the edge of the wrapper, then fold over to form a triangle and seal the dumpling shut. Repeat with remaining ingredients.
Heat a large skillet over high heat. Add 1 tablespoon of the oil and reduce the heat to medium. Add 10 dumplings and pan-fry for 1 minute. Add 4 tablespoons water, then cover and cook for 1 minute more.
Remove the cover and continue to cook until the water is gone, about 2 minutes. Place the dumpling on a plate lined with paper towels briefly when you take them out of the pan to blot any extra oil. Repeat the process until all of the dumplings are cooked. Serve immediately with the dipping sauce alongside.