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Special equipment: bamboo steamer
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For the Buddha's Delight:
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Cover stir-fry vegetables in a microwave-safe bowl with 2 tablespoons water.
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Cook on HIGH for 6 to 8 minutes.
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Drain and set aside.
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Heat sesame oil in a large skillet.
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Add mushrooms and saute for 2 minutes.
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Add stir-fry vegetables, garlic, and cilantro.
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Saute for 2 to 3 minutes.
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Set aside to cool.
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Squeeze out excess moisture from cooled vegetable mixture and place in food processor.
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Add two egg whites and cornstarch.
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Pulse until mixture is finely chopped and holds together.
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Working in batches, lay out 6 to 8 gyoza wrappers.
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Lightly brush with the remaining 1 egg white and spoon 1 tablespoon of vegetable mixture in the center of each.
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Fold in half and press together to seal edges.
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Stand dumplings seam-side up by tapping on countertop.
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Repeat with remaining wrappers and filling.
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Line bamboo steamer with a piece of parchment paper that has been cut to fit.
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Spray parchment lightly with cooking spray.
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Put 10 to 12 dumplings in steamer at a time.
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Place steamer over medium pot of boiling water.
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Steam for 10 to 12 minutes.
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For the Ginger-Chive Ponzu:
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In a small bowl, stir together all ponzu ingredients.
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Serve steamed dumplings hot with ponzu dipping sauce.
