Chinese Potstickers

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3 cups chopped napa (Chinese) cabbage (about 4 ounces)

4 dried shiitake mushrooms (about 1 1/2 ounces)

1/4 cup finely chopped green onions

2 tablespoons plus 1 teaspoon cornstarch, divided

1 1/2 teaspoons minced peeled fresh ginger

1 teaspoon sugar

1 1/2 teaspoons oyster sauce

1/8 teaspoon white pepper

5 ounces lean ground pork

5 ounces ground chicken breast

1 large egg white

48 gyoza skins

1/4 cup canola oil, divided

1 1/3 cups water, divided

3 tablespoons finely chopped peeled fresh ginger

2 tablespoons minced green onions

3 tablespoons dark soy sauce

6 tablespoons low-sodium soy sauce

3 tablespoons Chinese black vinegar or balsamic vinegar

2 tablespoons Shaoxing (Chinese cooking wine) or dry sherry

2 teaspoons chile puree with garlic sauce

2 teaspoons dark sesame oil

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