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1 teaspoon green onion (scallion), finely chopped (green and white parts)
1 Drain the tofu and pat dry, then dice finely.
2 In a large bowl, combine one of the egg whites, the ginger, garlic, green onion, soy sauce, sesame oil, cornstarch, coriander leaves, mushrooms and spinach until blended. Add the tofu and toss gently into mixture.
3 Make the dipping sauce: Combine the soy sauce and balsamic vinegar in a small bowl. Sprinkle green onion on top and set aside.
4 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 half-circle and seal the dumpling shut. Repeat with remaining ingredients.
5 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.
6 Remove the cover and continue to cook until the water is gone, about 2 minutes. Repeat the process until all the dumplings are cooked. Serve immediately with the dipping sauce alongside.
COOK’S NOTE
If you only can find square dumpling wrappers, use a cookie cutter to cut them into rounds.
Chicken Egg Rolls
A lot of my friends outside of New York complain that they can’t find their beloved New York–style egg rolls anywhere else. These egg rolls, made with the thicker, egg-based wrappers which bubble on the outside when you cook them, are filled with succulent chicken and bean sprouts seasoned with a bit of five-spice powder. I remember when my parents drove us to Manhattan in their Chevy station wagon in the 1970s to visit my oldest sister, Linda. Once we arrived in the city, we headed straight to New York’s Chinatown for dinner. Being from Minnesota, I had never seen so many Chinese people in one place at once! My mom’s delicious egg roll recipe reminds me of that trip, and of all the times she made these for us.
Serves 6 to 8 as an appetizer or snack
Preparation time: 15 minutes + soaking time
Cooking time: 4 to 6 minutes
2 or 3 dried black mushrooms
1 lb (500 g) boneless, skinless chicken breast, cut into thin strips
1½ teaspoons salt, divided
½ teaspoon all-purpose cornstarch
4 tablespoons oil, divided
1 lb (500 g) bean sprouts, ends trimmed
1 teaspoon five-spice powder
4 tablespoons canned bamboo shoots, shredded
4 tablespoons chopped green onion (scallion), green and white parts
Store-bought egg roll wrappers
1 egg, beaten
Oil for deep-frying
Sweet-and-Sour Sauce (page 24)
1 Soak the mushrooms in warm water until soft, about 30 minutes. Rinse in warm water and drain. Remove and discard the stems and shred the caps.
2 Mix the chicken, ½ teaspoon of the salt and the cornstarch. Set aside.
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