Vegetarian Pot Stickers With Dipping Sauce

Recipe Ingredients

1 cup	62g / 2.2oz	Diced tomato
1/2 cup	118ml	Grated daikon
2 tablespoons	30ml	Finely chopped shiso leaves
2 tablespoons	30ml	Chopped green onions
3 tablespoons	45ml	Lemon juice
1/4 cup	59ml	Tamari or soy sauce
1/2 teaspoon	2.5ml	Cumin seed
1/2 teaspoon	2.5ml	Chili powder
1/2 cup	80g / 2.8oz	Cooked brown rice
6 oz	170g	Tofu - squeezed
		Remove moisture
3 tablespoons	45ml	Fresh shiitake mushrooms - (finely chopped)
2 tablespoons	30ml	Chopped fresh basil leaves
2 tablespoons	30ml	Finely chopped black olives
1 teaspoon	5ml	Ground red chili pepper
1 teaspoon	5ml	Sesame oil
12 oz	340g	Pot sticker wrappers
		Salad oil for frying

Recipe Instructions

For dipping sauce, combine tomato, daikon, shiso, green onions, lemon juice, 2 tablespoons of the tamari, the cumin, and chili powder. Chill overnight. In a bowl, combine rice, tofu, mushrooms, basil, olives, chili pepper, sesame oil, and the remaining 2 tablespoons tamari. Chill for 30 minutes. Put 1 tablespoon of filling in the center of each wrapper. Dampen edges with water, fold wrapper in half, and seal edges.

In a non-stick skillet, heat a little oil. Arrange filled pot stickers in a single layer in the skillet; cook over medium heat until the bottoms of the pot stickers are browned. Add 1/4 cup water; cover and cook on low heat for 6 minutes, or until water is evaporated. Repeat until all pot stickers are cooked. Serve with dipping sauce. Makes about 24 pot stickers.

CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995) Guest Demonstrator: Paul Onishi Reprinted with permission from: The Electric Kitchen and Hawaiian Electric Company, Inc.

Source:
Susan Feniger and Mary Sue Milliken

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