1. MUSHROOM SOUP BASE: 2. Chop sliced Shiitake mushrooms into small pieces. Heat canola oil over medium heat in a 4-quart pan. Add sesame oil, garlic, ginger and bok choy stems. 3. Cook, stirring constantly, for about 1 minute. 4. Add soy sauce and mushrooms. Cook over medium heat, stirring frequently, for 8-10 minutes. 5. Remove 1 cup of cooked mushroom mixture, and reserve for later. 6. Add chicken broth. Adjust heat to maintain low simmer, and cover. 7. POT STICKERS: 8. In a medium bowl, combine pork and reserved 1 cup of cooked mushroom mixture. Mix in garlic, ginger, and soy sauce. Mix in cilantro and green onion. Mix until well combined. 9. Spoon about 2 teaspoons of pork-mushroom filling into center of pot sticker wrapper. Use some chicken broth or water to dampen around the edge of the wrapper. With fingers, press the 2 sides of the wrapper together to form a semicircle shape. Gently press the bottom of the pot sticker on a flat surface to form flattened bottom. Repeat to form 18 pot stickers. 10. Heat canola oil over medium heat in large (12-inch or larger) nonstick skillet. Place pot stickers seam side up in skillet, and cook over medium heat for about 3-4 minutes or until the bottoms are golden brown. 11. Add 1/4 cup of chicken broth or water, and cover pan with lid. Reduce heat and allow to steam for 5 minutes. 12. LAST TOUCH: 13. Stir into the soup: bok choy, cilantro and green onion ("For the Pot"). 14. SERVE: 15. Arrange 3 pot stickers in each bowl. Ladle soup over pot stickers. If desired, garnish with additional green onions and cilantro. ---------------------------------------------------------------------------
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