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