2tablespoonsfinely chopped scallion(white and green parts)
1teaspoonsoy sauce
½teaspoondark sesame oil
1teaspoonall-purpose cornstarch
2tablespoonsfinely chopped fresh cilantro
½cupstemmed and finely chopped fresh shiitake mushrooms
¼cupfinely chopped spinach
30store-bought square potsticker wrappers
3tablespoonsoil(divided; for frying)
Water(for cooking)
For the Dipping Sauce:
2tablespoonssoy sauce
2tablespoonsbalsamic vinegar
1teaspoonchopped scallion (green and white parts)
Instructions
Drain the tofu and pat dry, then dice finely.
In a large bowl, combine one of the egg whites, ginger, garlic, green onion, soy sauce, sesame oil, cornstarch, cilantro leaves, mushrooms, and spinach until blended. Add the tofu and toss gently into the 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 the egg white mixture along the edge of the wrapper, then fold it 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.
Notes
Be careful not to overstuff the dumplings so that you can seal them. The egg white will hold the wrappers shut as it dries. You can press down along the edges or sort of stand up the dumpling and pinch it all around until it is sealed.