Vegetarian Pot Stickers With Dipping Sauce

Vegetarian Pot Stickers With Dipping Sauce

Course :	Dips
From:	HungryMonster.com
Serves:	24

Ingredients:

1	cup	diced tomato
1/2	cup	grated daikon
2	tablespoons	finely chopped shiso leaves
2	tablespoons	chopped green onions
3	tablespoons	lemon juice
1/4	cup	tamari or soy sauce
1/2	teaspoon	cumin seed
1/2	teaspoon	chili powder
1/2	cup	cooked brown rice
6	ounces	tofu -- squeezed
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
2	tablespoons	salad oil for frying

Preparation:

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.