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1
To make Pot Stickers: Wrap tofu in paper towels; place on plate, cover with cutting board with canned goods on top.
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Let drain 1 hour.
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Meanwhile, submerge shiitakes in 3/4 cup boiling water; cover, and let soften 30 minutes.
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When soft, squeeze out water, trim stems, and mince caps.
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Save mushroom soaking water.
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Crumble tofu into large bowl.
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Put 1/4 cup pine nuts, cilantro, ginger, and garlic in food processor or blender, and mince.
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Add soy sauce, sugar, and 1 tsp.
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cornstarch; process until smooth.
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Scrape mixture into tofu.
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Add orange zest, salt, mushrooms, and remaining pine nuts.
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Knead with hands until mixture holds together when squeezed.
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13
Dust baking sheet with cornstarch.
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Arrange several gyoza wrappers on work surface.
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Place 1 Tbs.
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shiitake mixture in center of each.
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Brush half of edge with egg.
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Bring edges together to form half-moon; press to seal.
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Place pot stickers on baking sheet, and cover loosely with plastic while assembling the rest.
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Cover tightly with plastic; refrigerate up to 24 hours, or freeze.
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To make Red Crystal Sauce: Bring all ingredients to a boil.
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Reduce heat, and simmer 1 minute, stirring.
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Cool.
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To cook Pot Stickers: Heat 1 Tbs.
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oil over medium-high heat in each of 2 large nonstick skillets (or make in 2 batches, using 1 Tbs.
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oil per batch).
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Drop pot stickers into pan (close but not touching), and cook until bottoms are browned, about 3 minutes.
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Hold lid over most of pan, and carefully pour in half of shiitake soaking water; it will sizzle and steam.
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Cover, and reduce heat to medium.
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Cook about 8 minutes, checking pan and shaking occasionally to loosen pot stickers.
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If they get dry, add a little water.
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32
Remove pot stickers with spatula, and serve hot with bowls of dipping sauce.
