Shiitake, Ginger & Pork Pot Sticker Soup
1st Place Winner, 2012 Kennett Square Mushroom Soup Cook Off
Kennett Square, Pennsylvania hosts a wonderful mushroom festival every September, the weekend after Labor Day! I participated in their cook offs for several years starting in 2010. This was the second time I won first place. You submit a recipe in early summer that is tested and pre-judged to qualify to be a contestant. You may only use 10 ingredients and have 1-hour to prepare. You have to bring all your own equipment and ingredients. (Besides a propane burner and a table.) After participating in the cook offs for several years, I was invited to do cooking demonstrations and even be a cook off judge myself!
Working on my soup in the Culinary Tent at the Kennett Square Mushroom Soup Contest 2012
Forming the pot stickers! We had 1 hour to complete our recipes.
Ready for judging!
Honored to win 1st place!
Thank you judges!
| Servings |
6
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- 20 ounces sliced shiitake mushrooms
- 3 tablespoons Canola oil divided
- 1 teaspoon sesame oil
- 3 teaspoons minced garlic divided
- 3 teaspoons finely grated fresh ginger divided
- 2 cups baby bok choy divided 1 cup white stem finely chopped + 1 cup greens cut in bite-sized strips
- 5 teaspoons soy sauce divided
- 9 cups low-sodium chicken broth divided
- 1/3 pound ground pork
- 2 tablespoons chopped cilantro divided (additional for garnish)
- 2 tablespoons thinly sliced green onions divided (additional for garnish)
- 18 pot sticker wrappers
Ingredients
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- Chop sliced shitake mushrooms into small pieces.
- Heat 1½ tablespoons canola oil over medium heat in pot (4 quart or larger.) Add sesame oil, 2 teaspoons garlic, 2 teaspoons ginger and 1 cup of finely chopped bok choy stems.
- Cook, stirring constantly for about 1 minute. Add 4 teaspoons soy sauce and mushrooms. Cook over medium heat, stirring frequently for 8-10 minutes.
- Remove 1 cup of cooked mushroom mixture, set aside, then add 8½ cups chicken broth. Adjust heat to maintain low simmer and cover.
- In medium bowl combine pork, reserved 1 cup mushroom mixture, remaining 1 teaspoon each of garlic, ginger and soy sauce. Add 1 tablespoon each of cilantro and green onions. Mix until combined.
- Spoon about 2 teaspoons of pork mushroom filling into the center of pot sticker wrapper. Use some reserved broth or water to dampen around the edge of the wrapper. Use your fingers to press the two sides of the wrapper together to form a semi-circle shape. Gently press the bottom of the pot sticker on a flat surface to form flattened bottom. Repeat to form 18 pot stickers.
- Heat remaining 1½ tablespoons canola oil over medium heat in large (12 inch or larger w/lid) non-stick skillet. Place pot stickers seam side up/flattened bottom down in skillet and cook over medium heat for about 3-4 minutes or until the bottoms are golden brown. Add ¼ cup reserved chicken broth or water and cover pan with lid. Reduce heat and allow to steam for 5 minutes.
- Stir 1 cup bok choy greens, 1 tablespoon cilantro and 1 tablespoon green onion into soup.
- Arrange 3 pot stickers in each bowl. Ladle soup over pot stickers. Garnish, if desired, with additional green onions and cilantro. Serve and enjoy!
Note: If you can’t find round pot sticker wrappers (I found them in the produce section at Wegmans) you can use square wonton wrappers and trim the corners to make a round shape.
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