Yield: 24 pieces
| Measure | Ingredient |
|---|---|
| 1 cup | Diced tomato |
| ½ cup | Grated daikon |
| 2 tablespoons | Finely chopped shiso leaves |
| 2 tablespoons | Chopped green onions |
| 3 tablespoons | Lemon juice |
| ¼ cup | Tamari or soy sauce |
| ½ teaspoon | Cumin seed |
| ½ teaspoon | Chili powder |
| ½ cup | Cooked brown rice |
| 6 ounces | Tofu; squeezed to remove moisture |
| 3 tablespoons | Fresh shiitake mushrooms (finely chopped) |
| 2 tablespoons | Chopped fresh basil leaves |
| 2 tablespoons | Finely chopped black olives |
| 1 teaspoon | Ground red chili pepper |
| 1 teaspoon | Sesame oil |
| 12 ounces | Pot sticker wrappers |
| \N \N | Salad oil for frying |
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 ¼ 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 & Hawaiian Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias] Submitted By KAREN MINTZIAS On 09-30-95