Place the mirin in a medium pot and boil over high heat. Reduce to medium low and add the soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, jalapeno, and orange peel. Simmer for 20 minutes.

In a small bowl, whisk the cornstarch with water. Bring the sauce to a boil and thicken with the cornstarch mixture, constantly stirring. Let the sauce cook for 5 more minutes, tasting to make sure the cornstarch has fully dissolved. Once ready, pour into small bowl and set aside.

Take bamboo or wooden skewers and soak in cool water for 30 minutes.

Preheat grill to high (roughly 400°). Just before grilling, take mushrooms, pineapples, and jalapeno slices and thread onto skewers. You want equal parts of each type of mushroom on each one.

Brush canola oil onto both sides of mushrooms, pineapples and jalapenos. Place canola oil in a small bowl. Using a paper towel or cloth, dip in canola oil and rub over hot grates to prevent sticking.

Lay skewers over heat and stay nearby to monitor. Once bottom is a little charred, brush the tops with canola oil, and flip. Brush again with thickened teriyaki sauce. Once the bottoms are slightly charred again, flip and brush with thickened teriyaki sauce, so both sides are sauced. Remove and top with freshly chopped scallions. Serve with rice.

For the potsticker filling: Mix the mushrooms, scallions, and garlic in large bowl. In a small bowl, stir dried mushrooms, salt, pepper, soy sauce, tea, vinegar, oils, and liquid smoke. Pour over the mushroom mixture and stir. Let the filling sit for 30 minutes to blend the flavors together.

Take a potsticker wrapper and place a tablespoon of the mushroom mixture in the middle. After sitting, the mixture will be pretty liquidy, so use a slotted spoon to get the mushroom mix out. Too much liquid in the wrapper will make them difficult to stay shut. Close the wrapper into a half moon shape, then press a side down on a lined baking sheet, so that it now has three sides and can stay upright. Repeat, until filling is used up.

To pan fry, place skillet over high heat, and pour a few tablespoons of canola oil in. Once heated, place potstickers in, flat side down, and let sizzle for a minute or so until you can see the bottoms turning brown. Reduce heat to low, pour in about ¼ cup water, and immediately cover with lid. Once water is almost all cooked off, and sizzling can be heard again, remove lid, and carefully flip dumplings onto one side. Once that side has browned, flip them onto other side and brown. Remove, place onto paper towel, and sprinkle cinnamon over top.

For the dipping sauce: Mix everything together in a small bowl, and serve with the potstickers.