Title: Vegetarian Pot Stickers with Dipping Sauce
Categories: Appetizer Vegetarian Vegan
Yield: 24 Pieces

1	c	Diced tomato
1/2	c	Grated daikon
2	tb	Finely chopped shiso leaves
2	tb	Chopped green onions
3	tb	Lemon juice
1/4	c	Tamari or soy sauce
1/2	ts	Cumin seed
1/2	ts	Chili powder
1/2	c	Cooked brown rice
6	oz	Tofu; squeezed to remove moisture
3	tb	Fresh shiitake mushrooms (finely chopped)
2	tb	Chopped fresh basil leaves
2	tb	Finely chopped black olives
1	ts	Ground red chili pepper
1	ts	Sesame oil
12	oz	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 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 & Hawaiian Electric Company, Inc.

[Meal-Master compatible format by Karen Mintzias]

previous

next