Vegetarian pot stickers with dipping sauce

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
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

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