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1
In a soup pot heat 2 tablespoons of the vegetable oil over medium-high to high heat.
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2
Add either the shrimp, chicken or pork and stir-fry: cook shrimp until just pink, about 2 minutes; or cook chicken or pork until lightly browned, about 3-4 minutes.
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3
Add the mushrooms, carrots and garlic, and cook for 2 minutes.Then add the cabbage and cook until it is wilted, 5 minutes.
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4
While the cabbage cooks, heat the remaining 2 tablespoons of vegetable oil in a skillet and arrange the pot stickers in it.
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5
Add 2/3 cup of water and turn the heat to medium-high.
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6
Cook for 8 minutes to evaporate the water, then let the pot stickers brown for another minute.
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7
While the pot stickers cook, add the scallions, tamari, and black pepper to the soup pot that has the cabbage and meat in it, and stir to combine.
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8
Add the stock and bring to a boil.
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9
Reduce the heat to a simmer, stir in the beaten eggs and cook, stirring until they are set and mixed throughout the stoup.
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10
Place a few pot stickers in the bottom of each soup bowl and top with the hot MuShu Stoup.
